Prepare to embark on a culinary adventure that will transport your taste buds to the rugged wilderness of traditional Polish charcuterie! This isn't just another sausage recipe - this is a gourmet journey that transforms wild game into a mouth-watering delicacy that will have your friends and family begging for more. Combining the rich, lean flavor of venison with classic Polish seasoning techniques, this smoked sausage is a testament to the art of artisanal meat preparation that bridges rustic tradition with modern cooking excellence.
Prep Time: 1 hrs
Cook Time: 3 hrs
Total Time: 4 hrs
Cuisine: Polish
Serves: 10 sausages
Ingredients
- 2 lbs ground venison
- 1 lb pork fat
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1/4 cup cold water
- Natural hog casings
Instructions
- Prepare your meat grinder and clean all equipment thoroughly to ensure food safety. Chill the ground venison and pork fat to almost freezing temperature, around 33-35°F, to help with grinding and mixing.
- In a large mixing bowl, combine ground venison and pork fat. Mix the meat mixture gently to distribute the fat evenly throughout the ground meat.
- Create a spice blend by mixing garlic powder, onion powder, black pepper, and paprika in a separate small bowl. Sprinkle the spice mixture evenly over the meat.
- Add cold water to the meat mixture and knead thoroughly by hand for 3-4 minutes until the seasonings are well incorporated and the meat begins to bind together.
- Prepare natural hog casings by rinsing them in cool water and soaking for 30 minutes to make them more pliable and easier to stuff.
- Attach the sausage stuffer attachment to your meat grinder. Carefully slide the prepared casing onto the sausage stuffer tube, leaving a 4-inch overhang.
- Slowly and carefully stuff the meat mixture into the casings, avoiding air pockets. Twist the sausage into 6-inch links, tying off the ends with butcher's twine.
- Allow the stuffed sausages to dry at room temperature for 1 hour, which helps the casings adhere to the meat and develops a tacky surface for smoking.
- Preheat your smoker to 180-200°F. Use hardwood like hickory or applewood for a rich, complementary flavor to the venison.
- Place the sausages in the smoker, ensuring they are not touching each other. Smoke for approximately 3 hours or until the internal temperature reaches 160°F.
- Once done, remove sausages from the smoker and let them rest for 10-15 minutes. This allows the juices to redistribute and ensures a moist, flavorful sausage.
- Serve hot or cool and slice for charcuterie boards. Sausages can be stored in the refrigerator for up to 5 days or frozen for longer preservation.
Tips
- Temperature is crucial: Keep your meat extremely cold (33-35°F) during grinding to prevent fat smearing and ensure a perfect texture.
- Don't rush the mixing: Kneading the meat thoroughly helps develop proteins that bind the sausage, creating a more cohesive and juicy final product.
- Use fresh, high-quality spices to maximize flavor complexity.
- Invest in natural hog casings for an authentic texture and traditional appearance.
- Choose your smoking wood carefully - hickory and applewood offer complementary flavors that enhance the gamey venison.
- Use a reliable meat thermometer to ensure food safety and perfect doneness.
- Allow resting time after smoking to let the juices redistribute, guaranteeing maximum moisture and flavor in every bite.
- For best results, consume within 5 days or freeze for long-term storage.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 20g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
