Venison Summer SausageAlice from California wrote...
It really doesn't matter if you use a rack or not. If the sausages are cooked properly there shouldn't be a whole lot of fat dripping out. Here's the reason... When you bake the venison summer sausage, it's really important that you don't let the internal temperature rise above 155 degrees Fahrenheit. If you do, the fat will melt and render out, leaving your sausages dry, crumbly and lacking in flavor. Use a remote thermometer, leaving the probe inserted into one of the sausages as it bakes. As soon as it hits 155, remove the venison sausages from the oven to cool. Additionally, the greater the percentage of fat you put in your homemade sausage, the more chance you have of having some of the fat melt away. You can prevent this by baking the sausages at a lower temperature, allowing them to come up to 155 degrees more slowly. If you have the time, try baking them at 250 degrees instead of 350, and there will be much less chance of losing any of that good tasting fat! Alice wrote back to add...
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