This recipe combines venison and beef to create a flavorful and smoky sausage perfect for any occasion.
Combine the venison, ground beef, water, onion powder, garlic powder, black pepper, mustard seeds, liquid smoke, and curing salt in a large mixing bowl.
Ensure the mixture is evenly combined for consistent flavor.
Shape the mixture into two logs, each about 8 inches long, and wrap them tightly in aluminum foil.
Press the mixture firmly to remove any air pockets.
Refrigerate the wrapped logs for 24 hours to allow the flavors to meld.
Place the logs on a tray to catch any potential drips.
Preheat your oven to 325°F. Pierce the foil-wrapped logs several times with a fork and place them on a broiler rack over a broiler pan.
Piercing the foil allows excess moisture to escape during baking.
Bake the logs in the preheated oven for 1.5 hours.
Check the internal temperature to ensure it reaches 160°F for safety.
Remove the logs from the oven, unwrap them, and place them back on the rack to cool and drain.
Allowing the sausages to cool helps them firm up for easier slicing.
Slice and serve the sausages as desired. Enjoy!
Pair with your favorite condiments and sides for a complete meal.
