Directions: |
Directions:Grind all meat through coarse plate; then once through fine plate on your meat grinder.
Mix all other ingredients with the pint of ice water. Pour the mixture on the ground meat and mix in for several minutes by hand. It will become quite sticky and gooey. Stuff into 4 1/2” X 24" casings (these can be purchased from sausage supply house or can be made by sewing together 15” piece of unbleached muslin(this will make about a 4 1/2" diameter casing). Turn inside out for clean casing, seam to inside, tie ends with cord string. As you stuff the casing take care to work out the air pockets. Baste the stuffed casing with mixture of half liquid smoke and half water. Then allow casing to dry and warm up for about 1 hour. Bake in the oven starting at 135 degrees and gradually work temperature up to 175 degrees over 3 hour period. Leave at 175 degrees until internal temperature reaches 155 degrees with meat thermometer. Usually total oven time is 8 to 9 hours. Baste the casing 2 more times with the liquid smoke/water mixture during oven time. When the sausage reaches 155 degrees; remove from the oven and immediately plunge into ice water to bring temperature down. This will take about 5 to 10 minutes. After cooling, let stand at room temperature to dry and cool for 2 to 3 hours. Then refrigerate to get fully chilled. The next day, you can remove from casing, slice up or carve into correct size for serving or storing.
Options:
•can delete liquid smoke and apply smoke in smoke house
•can delete garlic if preferred
•add 2 t. cayenne for semi hot sausage
•may delete allspice and nutmeg and sub 2 t. thyme and 2 t. of sage
•may add 1 1/2 T. mustard seed (after grinding) in lieu of optional black pepper
•can be stuffed into hog casings as in ring baloney, but then will need to be smoked in the smoker at cool temp for 3 to 4 hours(skip the liquid smoke). After smoking will have to be put into 175 degree water (No hotter, use candy thermometer) until cooked (sausage floats) then immediately plunged into ice water until temp is brought down (just a few minutes will do). Let stand at room temperature until fully cooled.
Makes 10 lbs. |
This recipe for Venison Baloney is from