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Big Game Recipes
 Aunt Nell's Summer Sausage

Number of Servings:  Varies


5 pounds ground venison
2 1/2 teaspoons coarse ground pepper
2 1/2 teaspoons garlic powder
2 1/2 teaspoons mustard seed
2 1/2 teaspoons red pepper and peppercorns
2 teaspoons liquid smoke
5 round teaspoons Morton Tender Quick Cure


Combine liquid smoke and Morton Tender Quick Cure.
First day - mix all ingredients, cover and put in refrigerator.
Second, third and fourth day - mix.  Set out to warm a little before mixing.
Fifth day - mix, work, roll out or any way to get into a neat roll.
Put in a broiler pan on rack and do in order:
Bake at:
140 degrees 1 hour
200 degrees 45 minutes
140 degrees 1 hour
200 degrees 45 minutes
140 degrees 2 hours
200 degrees 45 minutes
Turn off oven and leave in oven for 1 hour.  
Turn several times and blot with paper towels while baking.  Cool and wrap.  Makes 3 rolls.

Notes & Variations:

The original recipe used ground beef but was modified to use ground venison by Aunt Nell's niece.

Contributor:  Aunt Nell's Kitchen Cookbook/Mary Franzoia


Aunt Nell Hackett of La Cygne, Kansas dedicated her cookbook to family and friends.  She became a homemaker in 1924 and collected many recipes.  Some were new and others were treasured old ones, tried and true.