On the hunt for a new favorite recipe? This Venison & Green Chile Pepper Jack summer sausage hits the mark!
Ingredients:
– 2 lbs venison, ground
– 1 lb pork, ground
– 1 cup green chiles, chopped
– 1 cup pepper jack cheese, shredded
– 2 tbsp garlic powder
– 2 tbsp onion powder
– 2 tsp salt
– 1 tsp black pepper
– 1/2 tsp cayenne pepper
Prep Time: 20 min | Cook Time: 3 hours | Total Time: 3 hours 20 min | Servings: 20
Prep Time: 20 min | Cook Time: 3 hours | Total Time: 3 hours 20 min | Servings: 20
Directions:
1. In a large mixing bowl, combine ground venison, pork, green chiles, pepper jack cheese, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
2. Mix the ingredients thoroughly until well combined.
3. Divide the mixture in half and shape each half into a log shape.
4. Wrap each log in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Preheat your smoker to 180°F (82°C) and smoke the sausage logs for 2-3 hours until they reach an internal temperature of 160°F (71°C).
6. Remove from the smoker and let rest for 30 minutes before slicing and serving.
Enjoy this homemade Venison and Green Chile Pepper Jack Summer Sausage with your favorite crackers and cheese!
