Venison sausage has always been one of my favorite comfort foods. Last season, when I tagged my deer, I had my butcher make some hot Italian sausage. I love incorporating wild game into familiar dishes, often replicating meals you might find on a restaurant menu. Sausage and peppers is a dish I've enjoyed since childhood, and this recipe, with a few unique twists, brings it to a new level. Instead of the BBQ or oven, I used my smoker to add an extra depth of flavor.
Ingredients:
- Venison hot Italian sausage
- Camp Chef Y’All Purpose Seasoning (or your favorite seasoning)
- Red, green, and yellow bell peppers
- Onion
- Butter
- Fresh mozzarella
- Semolina bread
Preparation:
1. Preheat Smoker: Using your Camp Chef Pellet Smoker, set it to High Smoke at 225°F.
2. Season the Sausage: Season the venison sausage with your preferred seasoning. I used Camp Chef Y’All Purpose Seasoning for a robust flavor.
3. Smoke the Sausage: Place the seasoned sausage on the smoker for 40 minutes.
4. Prepare the Peppers: Slice the bell peppers in half for a colorful mix. Place the halves on the smoker to absorb the rich, smoky flavor.
5. Wrap and Smoke Again: Remove the sausage from the smoker and wrap it in butcher paper with a generous slice of butter. Return it to the smoker for an additional 20 minutes.
6. Prepare the Vegetables: While the sausage continues smoking, remove the peppers and slice them into strips. Add sliced onions and season with pepper, garlic powder, and onion powder. Place them in the oven at 350°F.
7. Combine and Finish: Once the sausage is done, slice it and add it to the peppers and onions in the oven, including the drippings from the butcher paper.
8. Prepare the Bread and Cheese: Slice the fresh mozzarella and cut open the semolina bread. Spoon the sausage, peppers, and onions into the bread and top with the mozzarella slices.
9. Melt the Cheese: Place the sandwich back in the oven until the mozzarella melts.
10. Serve: Once melted, slice the sandwich in half and serve immediately.
Enjoy this flavorful and comforting smoked venison sausage with peppers and onions, a dish that brings the essence of the outdoors right to your table.
