Pork-Venison Sausage
Category:
I got this old family recipe from D’Hanis hog farmer, deer hunter and sausage-maker Dennis Herrmann. Use this recipe as a guide, but if you’re serious about making sausage, try to get invited to a few sausage-making parties, where you can learn from the pros. I consider sausage-making a culinary art that takes time, persistence and a good smokehouse. It’s also a great reason to get together with friends and family to celebrate a Texas food tradition. (Equipment note: The equipment for sausage-making is a big investment. At the very least, you will need a meat grinder with a sausage-stuffer attachment.).—Amy Crowell
(“Don’t use the synthetic casings! They’re just not as good,” says Dennis.)
Easy
Email
PrintIngredients
For 15 Dozen(s)
Cream
- 100 pounds ground meat (60% lean pork/40% venison or 50% fatty pork/50% venison)
- 1 1/2 pounds salt
- 3/4 pounds black pepper (or substitute ¼ lb. cayenne pepper)
- 1 1/2 pounds coriander
- 1/4 cups mustard seeds (optional)
- 5 heads of garlic (peel cloves and place in a blender; add
- 2 cups water and blend.)
- Hog casings
Pork-Venison Sausage Directions
- Mix meat and spices together—preferably by hand—and pour the garlic-water mixture over the top. Remember—always season the meat before you grind!
- Load the meat into the grinder, crank it through the sausage stuffer and fill the casings. Vacuum-pack the finished links for freezing, or smoke them once or twice for dried sausage. You can also cook and eat the sausage right then and there.
|
|
|