Venison Polish Sausage Recipe
4.7 stars -
based on 3 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 lbs. lean venison
2 lbs. pork butts
1 c. ice water
1 c. non fat dry milk or soy protein concentrate
3 T. Tender quick cure salt
1 1/2 t. sugar
1 1/2 t. black pepper
1 large clove garlic
1 t. marjoram
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Directions: |
Directions:Grind pork and venison through coarse plate twice (3 times if a lot of tendons in the venison)
Mix all ingredients except meat with the cup of ice water, blend until fresh garlic is chopped and mixed.
Add those ingredients to the meat and mix well until it becomes sticky and gooey.
Stuff into hog casing and twist off to make 5" links. Allow to dry at room temperature for 45 minutes.
Put in smoke house and allow to dry another 30 minutes. Then add wood to make smoke and smoke for 2 to 4 hours adding wood once or twice or until color is right. Should be dark reddish brown in color and casing dried. This should be a "cool" smoke, starting out 125 to 150 degrees and ending no higher than 175.
After smoking, finish cooking in water no more than 175 degrees until sausage floats. As soon as sausage is cooked, remove from hot water and plunge into cold water until sausage is cooled. Remove from cold water and let dry at room temperature until sausage has right color or "bloom". Usually this is 2 to 3 hours.
Sausage is now ready to eat and is fully cooked. May be heated in microwave or on the grill. It would also be ready to freeze for storage. |
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Number Of
Servings: |
Number Of
Servings:5 links per lb |
Preparation
Time: |
Preparation
Time:all day, on and off |
Personal
Notes: |
Personal
Notes: Take care not to get any sausage too hot, either in the smoker or in hot water. It will cause the fat to render out of the sausage and the casing will have pockets of only fat and the lean part will be too dry. We've made this recipe substituting beef for the venison.
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