Venison Summer Sausage input

[DATsBBQ]

Leon "Festus" Hill just dropped off a 2.5# to 3# venison roast for my culinary pursuits. Thinking about making summer sausage out of it. Plan to add a little beef and some pork fat to make it 5# total. I have five 2" diameter collagen casings that hold about 14 oz each, a pantry full of spices and plenty of cure #1. Overflow will go in to snack size casings.

Anyone have an idea or two on how to add the oomf factor to these? By oomf, I mean tasty not necessarily hot.

[Ox190]

I'm a huge fan of the jalapeno and cheese summer sausage so many people do....if I had the proper tools to do it myself I think I'd experiment with cheeses and peppers, possibly poblanos, or roasted green chilis with asadero cheese.

[DATsBBQ]

I'm a huge fan of the jalapeno and cheese summer sausage so many people do....if I had the proper tools to do it myself I think I'd experiment with cheeses and peppers, possibly poblanos, or roasted green chilis with asadero cheese.

I noticed that LEM sells 1# bags of high temp cheese chunks for $8.49 + shipping. Flavors are cheddar, hot pepper, Swiss and Mozzarella. The save to us 1# of cheese to 10# of meat. I'm think that Queso Blanco would be cheaper and work nicely with summer sausage.

[JamesB]

Over all, I'm not a big fan of cheese in sausage. Most queso blanco is a pretty bland, soft cheese so I'm not sure how it will work in a summer sausage. Will be very interested in your results.

[ChileFarmer]

Dave, I very much favor the cheese and Jalapeño. Really good stuff. CF

[DATsBBQ]

Decided to play it safe and go with an old world version. Stay tuned.

[dmeador11]

Who has the best summer sausage recipe? I was thinking of making venison summer sausage for a church fundraiser around thanksgiving. I appreciate all the help. Thanks

[Papa Tom]

OK Dave how long we gotta stay tuned.....?
OH duh never mind......