Venison Italian Sausage and Kielbasa Recipe
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Ingredients: RECIPE ITALIAN SAUSAGE INGREDIENTS 6 2/3 lbs. ground venison 2 1/3 lbs. ground pork 4 Tbsp. kosher salt 1 Tbsp. sugar 1 Tbsp. Cracked fennel seed 2 tsp. coarse black pepper 2 tsp. crushed hot red pepper 1 tsp. caraway seed 1 Tbsp. coriander 1 cup ice water Takes 30 minutes Yields 9 pounds
INSTRUCTIONS Grind meat through 3/8″ grinder plate. Place meat in a container large enough to mix in, preferably with a lid. Chill meat thoroughly. (Recommended temperature is 32-35°F) Mix spices in a container with a lid and shake to combine. Add ice water. Add water and spices to meat. Mix thoroughly using hands or a mixer. Return again to refrigerator and refrigerate overnight. Case sausage or wrap bulk sausage in freezer paper or vacuum pack. Best if used within 3-4 months.
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Directions:RECIPE CHORIZO INGREDIENTS 6 2/3 lbs. ground venison 2 1/3 lbs. ground pork 4 Tbsp. kosher salt 1 cup cider vinegar 5 Tbsp. paprika 2 Tbsp. hot ground pepper 8 large cloves garlic 1 Tbsp. oregano 2 tsp. coarse black pepper 1 cup ice water Takes 30 minutes Yields 9 pounds
INSTRUCTIONS Grind meat through 3/8″ grinder plate. Place meat in a container large enough to mix in, preferably with a lid. Chill meat thoroughly. (Recommended temperature is 32-35°F) Mix spices in a container with a lid and shake to combine. Add ice water. Add water and spices to meat. Mix thoroughly using hands or a mixer. Return again to refrigerator and refrigerate overnight. Wrap bulk sausage in freezer paper or vacuum pack. Best if used within 1 month.
RECIPE KIELBASA SAUSAGE INGREDIENTS 6 2/3 lbs. ground venison 2 1/3 lbs. ground pork 4 Tbsp. kosher salt 1 Tbsp. sugar 2 large cloves fresh garlic 1 Tbsp. coarse black pepper 1 heaping tsp. marjoram 1 pint ice water Takes 30 minutes Yields 9 pounds
INSTRUCTIONS Grind meat through 3/8″ grinder plate. Place meat in a container large enough to mix in, preferably with a lid. Chill meat thoroughly. (Recommended temperature is 32-35°F) Mix spices in a container with a lid and shake to combine. Add ice water. Add water and spices to meat. Mix thoroughly using hands or a mixer. Return again to refrigerator and refrigerate overnight. Case sausage or wrap bulk sausage in freezer paper or vacuum pack. Best if used within 3-4 months.
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Another VENISON BREAKFAST SAUSAGE RECIPE 6 2/3 lbs ground venison 2 1/3 lbs ground pork ( I use whatever cut is on sale) 4 Tbsp kosher salt 1 Tbsp ground white pepper 2 Tbsp Rubbed Sage 1 1/2 tsp thyme 1 pint ice water Instructions Grind meat through 3/8" grinder plate. Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F) Mix spices in a container with a lid and shake to combine. Add ice water to spices. Add spices to meat. Mix thoroughly using hands or a mixer. Return again to refrigerator and refrigerate overnight. Wrap bulk sausage in freezer paper or vacuum pack. Best if used within 1 month. yields 9 pounds |
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