All of our sausages can be cooked on an outdoor grill or in a pan on the stove. When grilling, just place the links on the grill, allow them to cook enough on one side to brown slightly, turn them over and allow them to brown on the other side. About 5 minutes before removing them from the grill, brush on your favorite barbecue sauce and turn the links over again to allow the sauce to "set" (dry out slightly). Do not baste with sauce too early in the cooking process as the sauce may burn before the links are properly cooked. The internal temperature should be high enough to cause juices to ooze out when the casing is punctured with a fork. This indicates that the sausage is done.
If you prefer to cook the rings indoors, brown both sides in a medium-hot skillet, add about 1/8 inch water to the pan, and place a lid on the pan, allowing the sausages to "steam." Over medium heat, they should steam about four or five minutes.
The links can also be cut up to use in pastas, soups, as pizza toppings, etc. They are great cut into bite-size pieces and served as an appetizer or incorporated into any recipe which calls for sausage. On the ranch, we even remove the meat from the casing and crumble or chop it into small pieces, incorporating it into the stuffing for our Thanksgiving and Christmas turkeys. If you use our uncooked sausage for this purpose, always pre-cook the sausage in a pan before adding it to the stuffing.
Venison Summer Sausage
This is a fully cooked sausage which does not require any cooking. Slice it as thinly as possible to enjoy the maximum flavor. It can be served with crackers and cheese, used in a pasta salad, or included in a sandwich. You should know that most summer sausages are extremely high in fat (as much as 50%). Our Broken Arrow Ranch Summer Sausage is 90% venison, 10% beef and contains only 5% fat.
