by ddmaan2 » Sat Feb 12, 2011 9:01 pm
VENISON SAUSAGE
3.5 Kgs of trimmed venison
1.5 Kgs of fatty mutton
3 tablespoons kosher salt
3 tablespoons ground black pepper
3 tablespoons onion powder
3 tablespoons dry milk powder
1 tablespoon garlic powder
1 tablespoon sugar
1 teaspoon cayenne pepper
1 teaspoon ground allspice
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon crushed yellow mustard seeds
12 grams cure #1
2 cups ice water
1 Cut all the meat into 1-2 inch cubes, then grind it though the medium plate of your meat grinder.
2 Take all the spices and cure and mix them well into the 2 cups of ice water.
3 Pour the water and spice mix into the ground meat and work it all in by hand for at least a couple of minutes to ensure a sticky mix.
4 Stuff the sausage into 32-35mm natural or collagen casings
5 Hot Smoke till internal temp is 160 F
If you just want fresh sausages, leave out the cure and add 2 Tbsp liquid smoke for taste.
As you see i didn't use casings as i had run out so made a sausage and rolled it out in cling film and put in fridge over night to set. Next day i unwrapped it and left in fridge to dry for a day then smoked it.
The wife doesn't like spicy foods to much but liked this. I would next time probably add more pepper and whole mustard seeds and less salt.
Cheers Dave
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