Polish Homemade Venison Sausage
Many (if not most) of the homemade venison sausage recipes I come across are for a breakfast-type deer sausage.
That's not necessarily a bad thing, but the fact is...
...You can make a great polish sausage from the bounty of your deer hunting trip too.
Just remember that you need to add some fat to the equation because venison is so very lean.
I like to use pork shoulder and/or trimmings for the added fat, but you could use beef and beef fat if you want a pork-free sausage.
- 3 lbs trimmed venison, cut into 1 inch cubes
- 2 lbs 25% fat pork shoulder or trimmings, cubed
- 2 tablespoons garlic powder or granulated garlic
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 1 tablespoon fine ground black pepper
- 2 tablespoons paprika
- 1 teaspoon dried marjoram
- 1 teaspoon ground mace
- 1 teaspoon ground celery seed
- 1 teaspoon #1 cure (prague powder or Instacure)
1 cup ice water
- Grind the chilled venison and pork through the medium blade on your meat grinder.
- Mix all the cure and spices with the 1 cup of ice water.
- Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution.
- Stuff the sausage immediately into 35-38mm natural hog casings or comparable sized collagen casings that have been formulated for the smoke house.
- Follow correct smoking procedures, and make sure the sausage reaches 152 degrees F.
Click Here for Sausage Smoking Instructions
I have kept this sausage in the freezer for up to 8 months by vacuum packing it, and it hasn't lost any of its goodness. I would try to use it up within 3 months if you don't have access to a vacuum packer though.
Keep in mind that you can certainly multiply the recipe to use up the windfall bounty of a successful hunt, but be sure to keep the ratio of cure to sausage meat the same (1 teaspoon per 5 lbs).
Click here to find another homemade venison sausage recipe.
Click Here to go to the Sausage Making Home Page