Homemade Venison Sausage

This post is for wvsimplicity. Recently I blogged about sauerkraut and venison kielbasa. She requested the recipe be posted. I also posted a link to Lem products which is where we purchase our casings and sausage making and sometimes canning supplies. They have excellent prepackaged seasonings for different sausages which we have also used. They have a polish sausage (aka kielbabsa) mix that is great also. Just add venison instead of beef.  I really like their breakfast sausage seasoning and they come with the instructions and recipe.

Many times we replace any beef required with venison. It is a very lean meat and helps to make the sausage lighter. Just remember sausage must have some fat or it will be dry !



Lem Meat Products

Garlic Kielbasa

Also called kielbasy or Polish sausage , this smoked sausage is usually made of pork, though beef can also be added. It comes in chunky (about 2 inches in diameter) links and is usually sold precooked, though an occasional butcher will sell it fresh. Kielbasa can be served separately or cut into pieces as part of a dish. Even the precooked kielbasa tastes better when heated.



4 teaspoon coarse (kosher) salt
1 3/4 teaspoon ground black pepper
3 tablespoon sweet Hungarian paprika
1 teaspoon dried marjoram, crumbled
1/2 teaspoon dried savory, crumbled
2 teaspoon finely minced garlic
10 oz trimmed beef or venison , cut into 1/2" dice and chilled
16 oz fresh pork fat, cut into 1/2" dice and chilled
1/3 c ice water
1 1/4 lb. lean, trimmed pork, cut into 1" dice and chilled

Mix together in a small bowl the salt, pepper, paprika, marjoram, savory, and garlic.

In the container of a food processor combine the beef, half the pork fat, half the ice water, and half the mixed seasonings (see step 1) and process to a very fine grind. Scrape into a mixing bowl.

In a bowl combine the remaining seasonings, the pork, remaining pork fat, and remaining water. Process half of the mixture at a time to a coarse grind and add to the beef. Mix together very thoroughly, cover, and chill for 24 hours.

Stuff the sausage into casings, tying links at 10" to 30 " intervals, depending upon your preference. Both sizes (and everything in between) are considered traditional. Hang the sausages in a cool, airy place for several hours at least, or until the skin is smooth, dry, and crackley.

If it's too hot or humid to hang the sausages, refrigerate them, uncovered, for at least 12 hours.

To store, refrigerate for up to 3 days, or freeze for longer keeping.

To cook: Place one or more sausages in a large skillet with water to come halfway up them. Bring to a simmer and cook for about 8 minutes, then turn and cook for about 8 minutes on the other side. Pour off the water, prick the sausages, and cook them over moderate heat until browned on both sides.