Venison Sausages
Re: Venison Sausages
Scogar, 38-42 hog casing. This is my go to for Ukrainian garlic sausage. I do all my garlic ring type in it. Makes stuffing go real quick too!
Re: Venison Sausages
I like that. I have been making my andouille in the same casings and like how each link has substance when sliced up into etouffee or gumbo
Re: Venison Sausages
Wow! That looks a classic kiełbasa! Are you sure you don't have any Polish in your genes? ![Very Happy :D](./images/smilies/icon_biggrin.gif)
![Very Happy :D](./images/smilies/icon_biggrin.gif)
Re: Venison Sausages
![Image](https://i.imgur.com/39Kr3Vz.jpg?1)
I used up last year's supply of white tail meat and made my favourite sausage. Because I did not have enough deer meat left, This time it's 40% venison rather than 50% because I didn't have quite enough and wanted to make 8kg. This time I also smoked it once but finished it by raising the temp to 88C (190F) for the last hour.
Recipe
Venison, Class I, no connective tissue, no fat, 35%
Pork leg and loin, Class I, no fat, 15%
Pork picnic and butt, Class II (40% fat), 45%
Venison, Class III with connective tissue, no fat, 5%
Pork hock, Class III, with connective tissue
Ingredients
Salt, 16g
Cure #1, 2g
Pepper, medium grind, 3g
Coriander, 1.5g
Fresh garlic, 6g
Mustard seed, whole, 4g
Juniper berries 1.5g.
Mace, 1g
Sugar, 2g
100ml. water
Processing Instructions
1. Cube the venison and pork, keeping the different classes of meats separate. Add the salt and #1 Cure to the cubed meat, mix well, pack into a container, cover, and refrigerate for 48-72 hours.
2. Grind Class I venison and pork through 10mm plate, the Class II pork through 7mm plate and class III venison and pork twice through the 3mm plate.
3. Toast the peppercorns, coriander seeds and the juniper berries and grind finely.
4. Take the Class III ground meats, add all the spices and approximately 35% of the water. Mix and mix until you achieve a sticky but still loose paste. Add this to the other ground meats and mix well. Add the rest of the water gradually as you mix.
5. Stuff into 36-40mm hog casings. Twist into neat and uniform links.
6. Set the sausage overnight in fridge or up to two hours at room temperature.
7. Preheat your smoker to 160F, let it cool, and load your sausage into it. Open top and bottom dampers wide and warm sausage at 110F(45C) for one hour. Smoke for 2 hours at 145-155F (63-68C). Bring the smoker temperature up to 190F(88C) and smoke the sausage until the internal temp reaches 160F (71C).
8. Hang sausage to cool and bloom at room temp and refrigerate after approx. 3 hours.
Sausage is excellent when eaten cold. If heating, bring up to temp only, don't cook again.
Smacznego!
Re: Venison Sausages
Looks awesome as usual Chris! I'm taking a bunch up to family this weekend so I can make a fresh batch for Easter. My Venison and Elk supply is really good this year so I'm sharing a lot so I can make more!