Venison Recipe Smoked Kielbasa
A lot of people have asked me for a good venison recipe for a garlic polish sausage. This one fills the bill.
This particular recipe is for a typical 5 lb batch of smoked links, but you can easily expand the ingredients to make any amount of venison sausage that you want.
The only critical thing to remember is to be sure to add the correct amount of cure for the size of your sausage batch. Both Prague powder #1 and Instacure #1 call for 1 level teaspoon of cure per 5 pounds of sausage.
If you are using another brand of cure (like Morton Tender Quick), follow the package instructions.
Should you prefer to make a fresh sausage, leave out the cure entirely and substitute 1 tablespoon of liquid smoke per 5 lb batch to get a smoky flavored product.
- 4 lbs of trimmed venison cut in 1 inch cubes
- 1 lb of fatty pork trimmings and/or pork fat, cubed
- 1 cup non-fat dry milk powder
- 3 tablespoons kosher salt
- 2 teaspoons fine ground black pepper
- 1 teaspoon marjoram
- 6 to 8 cloves fresh minced garlic
- 1 teaspoon cure (Instacure #1 or prague powder #1)
- 1 cup ice water
- Grind the cubed venison and pork through the medium blade of your sausage grinder.
- Mix the cure and all the spices except the milk powder with the 1 cup of ice water.
- Pour the ice water/cure/spice combination into the ground meat and mix it well with your hands for at least a couple of minutes to ensure even distribution.
- Now pour the dry milk powder into the sausage mixture and use your hands to mix it all for another minute or so.
- As soon as your sausage is completely mixed, stuff it into 35-38mm natural hog casings and ready your links for the smoker.
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