Venison chedar-jalapeno summer sausage (recipe)
| Venison chedar-jalapeno summer sausage (recipe) | |
|---|---|
| Name | Venison chedar-jalapeno summer sausage |
| Ingredients | Cold water • Mustard seeds • Garlic powder • Fresh coarse ground black pepper • Liquid smoke flavoring |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.5 |
| Keto friendliness | Keto friendly |
| Calories | 109.1 |
| Fat | 4.9 |
| Protein | 14.9 |
| Carbohydrate | 0.3 |
| Fiber | 0.1 |
| Net carbohydrates | 0.2 |
| Sugar | 0.1 |
| Saturated fat | 2.3 |
| Cholesterol (mg) | 54.5 |
| Sodium | 51.6 |
| Servings | 20 |
| Yield | 2 sausages |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Venison chedar-jalapeno summer sausage (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
- Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
-
Bakein the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Food tags
Wild Game, Meat, For Large Groups, Easy
Venison chedar-jalapeno summer sausage (recipe) details:
Time:
Prep Time in Hours and Mins:24H30M
"
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Contributors: Prab R. Tumpati, MD
