Venison Cheddar Jalapeno Sausage Recipe

Ground venison: This is the main meat for the sausage, known for being lean and flavorful.

Shredded cheddar cheese: Adds a creamy, cheesy texture and rich taste.

Jalapenos: Fresh peppers that bring a spicy kick; removing seeds reduces the heat.

Salt: Enhances all the flavors in the sausage.

Black pepper: Adds a mild heat and depth to the seasoning.

Garlic powder: Gives a savory, slightly sweet garlic flavor.

Onion powder: Adds a subtle onion taste without the texture of fresh onions.

Cayenne pepper: Brings extra spice and warmth to the sausage.

One of the most important steps in this Venison Cheddar Jalapeno Sausage Recipe is mixing all the ingredients together really well before stuffing the sausage casings. Here’s a simple way to do it so everything blends perfectly:

1. Start by putting your ground venison, shredded cheddar cheese, and chopped jalapenos in a big bowl.
2. Sprinkle in the salt, black pepper, garlic powder, onion powder, and cayenne pepper on top.
3. Use your hands (clean, of course!) to gently mix everything together. Try folding the mixture over itself and pressing down so the cheese and spices spread evenly.
4. Keep mixing until you don’t see any big clumps of cheese or jalapeno, and the spices look spread out.

Doing this step carefully makes sure every bite of your sausage has the right flavor and texture. If you don’t mix well, some sausages might taste salty or spicy while others might be bland. Plus, the cheese melts better when it’s evenly mixed in.

When I first made this recipe, I didn’t mix long enough and ended up with some sausages that had big chunks of jalapeno and others with hardly any. It was a little disappointing! Now, I take my time and even wear gloves so my hands don’t get too spicy. Also, mixing by hand helps me feel the texture and know when it’s just right.

So, don’t rush this part. Mixing well is like giving your sausages a big flavor hug before they hit the grill!

• ground venison - Substitute with ground beef: Ground beef is a readily available and versatile meat that can mimic the texture and flavor profile of venison.

• ground venison - Substitute with ground turkey: Ground turkey is a leaner option that provides a similar texture and can absorb the flavors of the spices well.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack cheese melts well and has a mild flavor that complements the spices without overpowering them.

• shredded cheddar cheese - Substitute with shredded Colby cheese: Colby cheese has a similar texture and flavor to cheddar, making it a good alternative.

• jalapenos - Substitute with serrano peppers: Serrano peppers have a similar heat level and flavor profile, making them a suitable replacement.

• jalapenos - Substitute with poblano peppers: Poblano peppers are milder but still provide a nice pepper flavor, suitable for those who prefer less heat.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can enhance the flavors similarly to regular salt.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet flavor that can enhance the overall taste.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar heat level and can be adjusted to taste.

• Allow the venison cheddar jalapeno sausages to cool completely after grilling. This prevents condensation, which can lead to freezer burn.

• Wrap each sausage individually in plastic wrap or aluminum foil. This ensures that they are well-protected and prevents them from sticking together.

• Place the wrapped sausages in a freezer-safe zip-top bag. Squeeze out as much air as possible before sealing the bag to maintain freshness.

• Label the bag with the date and contents. This helps you keep track of how long the sausages have been stored.

• Store the sausages in the freezer for up to 3 months. For best quality, try to use them within this time frame.

• To reheat, thaw the sausages in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Once thawed, reheat the sausages on a grill or in a skillet over medium heat until they are warmed through. This ensures they are heated evenly without drying out.

• For short-term storage, place the cooled sausages in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days.

• If you prefer, you can also vacuum seal the sausages before freezing. This method provides an extra layer of protection against freezer burn and extends the storage time.

• When ready to serve, pair the sausages with your favorite condiments and side dishes to enhance their flavors. Enjoy the perfect blend of venison, cheddar cheese, and jalapenos in every bite!

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the venison cheddar jalapeno sausages on a baking sheet lined with aluminum foil.
  3. Cover the sausages with another piece of aluminum foil to prevent them from drying out.
  4. Heat for about 15-20 minutes, or until the sausages are warmed through.
  5. Remove the foil for the last 5 minutes if you want a slightly crispy exterior.

• Stovetop Method

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the sausages in the skillet and cover with a lid to trap the steam.
  3. Cook for about 10 minutes, turning occasionally, until the sausages are heated through.
  4. If desired, remove the lid for the last few minutes to allow the sausages to crisp up.

• Microwave Method

  1. Place the sausages on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent splattering.
  3. Heat on medium power for 1-2 minutes, checking halfway through.
  4. Continue heating in 30-second intervals until the sausages are warmed through.

• Grill Method

  1. Preheat your grill to medium heat.
  2. Place the sausages on the grill and cover with a lid.
  3. Grill for about 5-7 minutes, turning occasionally, until the sausages are heated through.
  4. Be cautious not to overcook, as the cheddar cheese can melt and ooze out.

• Sous Vide Method

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the sausages in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and cook for about 45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet for 1-2 minutes if you prefer a crispy exterior.

• Mixing bowl: A large container used to combine and mix the ground venison, shredded cheddar cheese, and chopped jalapenos with the spices.

• Sausage stuffer: A device used to fill sausage casings with the venison mixture, ensuring even and compact filling.

• Grill: A cooking appliance used to cook the sausages to perfection, providing a smoky flavor and even heat distribution.

• Knife: A sharp tool used to chop the jalapenos finely, ensuring they are evenly distributed throughout the sausage mixture.

• Cutting board: A flat surface used to safely chop the jalapenos and other ingredients, protecting your countertops.

• Measuring spoons: Tools used to accurately measure the salt, black pepper, garlic powder, onion powder, and cayenne pepper for the recipe.

• Sausage casings: Edible or synthetic tubes used to encase the sausage mixture, giving the sausages their shape and structure.

• Grill tongs: Long-handled tools used to turn the sausages on the grill, ensuring they cook evenly on all sides.

• Meat thermometer: A device used to check the internal temperature of the sausages, ensuring they are fully cooked and safe to eat.

Prepare ingredients ahead: Chop the jalapenos and shred the cheddar cheese in advance to streamline the process.

Use pre-ground venison: Purchase ground venison instead of grinding it yourself to save time.

Mix thoroughly: Combine all ingredients in a large bowl at once to ensure even distribution and save mixing time.

Preheat the grill: Start preheating your grill while you stuff the sausage casings to reduce waiting time.

Batch cooking: Grill multiple sausages at once to save on cooking time.