We love the bold flavors of venison sausage with jalapeno and cheddar. The combination merges savory venison with the creamy bite of cheddar and a little heat from fresh jalapenos
We appreciate how this dish celebrates wild game while packing plenty of personality in each bite. Whether we’re grilling for a backyard cookout or stocking the freezer for quick meals we can’t wait to show you how to make this zesty sausage everyone will enjoy
Venison Jalapeno Cheddar Sausage Recipe
Ingredients
- 5 pounds ground venison
- 1 pound ground pork
- 2 medium jalapenos seeded and diced
- 2 cups shredded cheddar cheese
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cracked black pepper
- Hog casings rinsed and soaked in warm water
Steps
- We combine the ground venison and ground pork in a large bowl
- We sprinkle the salt smoked paprika garlic powder onion powder and black pepper over the meat
- We fold in the diced jalapenos and shredded cheddar cheese
- We keep the mixture chilled for at least 30 minutes to help bind the fat and prevent a crumbly texture
- We prepare the hog casings by rinsing them well and soaking them in warm water
- We attach the casings to a sausage stuffer or a funnel then we fill the casings with our meat mixture
- We twist the links into our desired size and shape
- We cook our Venison Jalapeno Cheddar Sausage until it reaches an internal temperature of 160°F
Recommended Cooking Times
| Method | Temperature (°F) | Time (minutes) |
|---|---|---|
| Grilling | 350 | 15 to 20 |
| Smoking | 225 | 120 |
| Pan-frying | Medium-high heat | 10 to 12 |
We like to let the links rest for a few minutes before serving. This helps juices redistribute evenly.
Equipment And Tools
We always gather our gear before we start making venison jalapeno cheddar sausage because preparation is key. Below is what we need:
- Meat Grinder
We use a dedicated electric grinder or a sturdy hand-crank model. We favor a 3/16 inch plate for a medium grind.
- Mixing Bowls
We choose large stainless steel bowls for easy cleanup. We keep at least two on hand for mixing and holding ground meats.
- Sharp Knife And Cutting Board
We always use a quality chef’s knife for slicing the jalapenos. A steady cutting board keeps everything safe and clean.
- Sausage Stuffer Or Stuffer Attachment
We rely on a hand-crank or electric stuffer to fill the casings smoothly. If our grinder has a stuffing tube we can use that too.
- Hog Casings
We opt for standard hog casings that we rinse and soak according to the package instructions.
- Temperature Probe
We keep a digital probe handy to verify the internal temperature whether we grill or smoke our sausage.
Below is a quick reference table for plate and stuffer sizes we typically use:
| Tool | Size |
|---|---|
| Meat Grinder Plate | 3/16 inch |
| Sausage Stuffer Tube | 3/4 inch |
We clean and sanitize all tools before we start. This ensures our sausage stays safe and delicious.
Ingredients
We gather these essentials to build our savory Venison Jalapeno Cheddar Sausage. This combination ensures a balanced mix of flavors and textures.
Meat Blend
We combine fresh ground venison and ground pork to form a tender base. We run both meats through a 3/16 inch plate on our grinder to guarantee a consistent grind. We aim for an 80:20 ratio in venison and a 70:30 ratio in pork for ample moisture and structure.
| Meat | Amount |
|---|---|
| Ground venison (80:20 lean-to-fat ratio) | 5 lb |
| Ground pork (70:30 lean-to-fat ratio) | 3 lb |
Additional Flavor Components
We use fresh jalapenos for zesty heat and shredded cheddar cheese for creamy richness. We also add essential seasonings to enhance depth. We rely on hog casings to shape our sausages and seal in all the meaty juices.
| Ingredient | Amount |
|---|---|
| Fresh jalapenos (diced) | 1 cup |
| Cheddar cheese (shredded) | 2 cups |
| Kosher salt | 3 tbsp |
| Black pepper | 1 tbsp |
| Garlic powder | 1 tbsp |
| Paprika | 1 tbsp |
| Hog casings | As needed |
Directions
We are ready to transform our venison jalapeno cheddar sausage ingredients into savory links. We follow a clear sequence to ensure everything blends and cooks perfectly.
Prep The Meat
- Set the chilled venison and pork on a sturdy cutting board.
- Trim any excess gristle or silver skin. Use a sharp knife for smooth cuts.
- Cut the meat into 1 inch cubes and place in a bowl.
- Keep the meat cold in the refrigerator until grinding time.
Assemble The Sausage Mixture
- Grind the meat through a 3/16 inch plate to create a uniform texture.
- Transfer the ground meat to a large mixing bowl.
- Add diced jalapenos, shredded cheddar, kosher salt, black pepper, garlic powder, and paprika.
- Mix thoroughly by hand or with a stand mixer set to low speed.
- Stop once the ingredients are evenly distributed.
Stuff The Casings
- Rinse hog casings inside and out under cool running water.
- Fit the casings over a sausage stuffer tube.
- Slide the end of the casing about an inch past the tube opening.
- Feed the meat mixture through the stuffer. Support the casing gently as it fills.
- Stop periodically to let air escape and avoid overfilling.
- Twist the sausage links to your preferred length.
Cook The Sausages
- Use a digital temperature probe to ensure accuracy.
- Aim for an internal temperature of 160°F.
- Select a cooking method from the table below:
| Cooking Method | Heat | Approx Cooking Time |
|---|---|---|
| Grilling | Medium high heat | 12 to 14 minutes |
| Smoking | 225°F | 1 to 2 hours |
| Pan Frying | Medium heat | 10 to 12 minutes |
- Remove the cooked sausages from the heat. Let them rest for 5 minutes so the juices redistribute.
Make-Ahead Tips
We like to prepare our venison jalapeno cheddar sausage mixture ahead of time to deepen its flavors. We place the ground meat mixture in a large bowl. We cover it with plastic wrap. We refrigerate it for at least four hours. We find that this resting period allows the spices and fresh jalapenos to infuse the meat. It also ensures a smoother texture when we stuff the casings.
We sometimes shape the mixture into links before storing it. We lay the links on a sheet pan. We cover them and store in the refrigerator if we plan to cook them the next day. We also freeze uncooked links if we want to keep them for longer. We seal them in airtight containers or freezer bags. We date each batch to help track freshness. We often enjoy having a quick supply of venison jalapeno cheddar sausage ready for surprise cookouts.
Below is a simple table that shows our typical storage times and temperatures:
| Storage Method | Temperature | Duration |
|---|---|---|
| Refrigerator | 40°F | Up to 2 days |
| Freezer | 0°F | Up to 3 months |
We thaw our frozen sausage links in the refrigerator. We do that overnight to maintain food safety. We then cook them as usual. We avoid leaving them out at room temperature for too long. We also use fresh cheese for the best flavor. Our final tip is to keep all tools clean. This helps preserve freshness and quality.
Storage And Serving Suggestions
We store leftover venison jalapeno cheddar sausage links in airtight containers. We keep them in the refrigerator if we plan to enjoy them within a few days or in the freezer for long-term storage. We always let any frozen links thaw in the refrigerator overnight to maintain flavor and texture. See our recommended storage times below:
| Storage Method | Temperature (Fahrenheit) | Duration |
|---|---|---|
| Refrigerator | 40 or lower | Up to 3 days |
| Freezer | 0 or lower | Up to 3 months |
Once we are ready to reheat the sausage we place the links on a preheated grill or hot skillet. We warm them over medium heat until steam begins to rise for about 5 minutes. We check the internal temperature using our digital probe to ensure it reaches 165°F. If we prefer a little extra crispness we leave them on the heat a bit longer.
For serving we enjoy several options:
- Tuck the links into warm buns with pickled onions and mustard
- Slice them over creamy grits or mashed potatoes
- Arrange them on a platter with fresh jalapenos and cheddar slices for a quick appetizer
We love how the zesty jalapeno and melted cheddar flavors shine through after storage and reheating. These venison jalapeno cheddar sausage links retain their savory kick well which makes them a convenient crowd-pleaser for casual gatherings or weekday meals.
Conclusion
We love how these zesty links highlight bold flavors of venison jalapeno and cheddar. They turn simple meals into mouthwatering feasts for family and friends. With minimal effort it’s a crowd pleaser that never fails to impress.
We enjoy how each bite delivers a burst of heat folded into creamy cheddar. It’s a dish that sparks conversation and brings people together. Let’s keep refining our sausage-making skills and share good food with everyone we know. We can’t wait to see how your own creations turn out.
Frequently Asked Questions
What makes venison jalapeno cheddar sausage unique?
Venison jalapeno cheddar sausage combines lean, flavorful wild game with spicy jalapenos and creamy cheddar cheese. This balance of heat and richness creates a bold taste that’s both rustic and satisfying. The added moisture from pork helps the sausage stay juicy, while the jalapenos and cheddar bring zesty flair.
How can I prepare the meat mixture?
Start by trimming and cubing fresh venison and pork. Grind them to achieve an even blend in the desired ratio—often 80% venison to 20% pork. Mix in diced fresh jalapenos, shredded cheddar cheese, and seasonings like garlic powder, paprika, salt, and pepper for maximum flavor.
Which cooking methods work best?
You can grill, smoke, or pan-fry venison jalapeno cheddar sausages. Grilling over medium heat usually takes 10–15 minutes, while smoking at 225°F may require 2–3 hours. Always monitor internal temperature with a digital probe, aiming for 160°F. Let the sausages rest briefly before serving to ensure juicy, flavorful bites.
Can I prepare the sausage mixture ahead of time?
Yes. For best results, refrigerate the seasoned meat mixture for at least four hours or overnight to allow flavors to meld. This rest also improves texture. You can portion the mixture into individual links before storing in the fridge or freezing them for long-term use.
How should I store leftover sausages?
Place leftover links in airtight containers or sealable bags. They can stay fresh in the refrigerator for up to three days and in the freezer for several months. When reheating, ensure they reach 165°F to keep them safe for eating. This preserves their succulent taste and texture.
Any tips for serving venison jalapeno cheddar sausage?
Serve them on lightly toasted buns with condiments like spicy mustard or sliced jalapenos. You can also slice cooked links and place them over creamy grits or in tacos. Garnishing with fresh jalapeno, extra cheddar, and any favorite sides makes them a crowd-pleaser at gatherings or weeknight meals.