Recipe Details
Ingredients
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1cupcold water
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3tablespoonssugar-based curing mixture (such as Morton® Tender Quick®)
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2teaspoonsliquid smoke flavoring
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2teaspoonsmustard seed
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1teaspoongarlic powder
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1teaspooncoarse ground black pepper
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3poundslean ground venison
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1cupshredded Cheddar cheese
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2jalapeno peppers, seeded and minced
Cooking Directions
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Stir cold water, curing mixture, liquid smoke, mustard seed, garlic powder, and black pepper in a large bowl until curing mixture is dissolved. Mix in venison, Cheddar cheese, and jalapeño peppers until evenly blended and somewhat sticky, about 3 minutes. Divide mixture in half, then roll each half into 2-inch-thick logs. Wrap each log tightly with aluminum foil and refrigerate for 24 hours.
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Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil.
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Remove foil from sausage logs and place them onto the prepared baking sheet.
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Bake in the preheated oven until an instant-read thermometer inserted into the center of sausages reads at least 160 degrees F (72 degrees C), 1 1/2 to 2 hours. Cool sausages on a rack to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe40 | |
Calories48 | |
% Daily Value * | |
Total Fat 2g |
2% |
Saturated Fat 1g |
5% |
Cholesterol 27mg |
9% |
Sodium 553mg |
24% |
Total Carbohydrate 0g |
0% |
Dietary Fiber 0g |
0% |
Total Sugars 0g |
|
Protein 7g |
|
Vitamin C 0mg |
2% |
Calcium 24mg |
2% |
Iron 1mg |
6% |
Potassium 78mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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