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Author Topic: Polish venison sausage  (Read 5202 times)

Offline billythekidrock

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Polish venison sausage
« on: March 14, 2014, 07:55:45 PM »
Just finished making 15lbs of venison Polish sausage.

 8lbs venison
 7lbs pork shoulder
 1lb mozzarella hi-temp cheese
 1lb cheddar hi-temp cheese
 Polish spices


Assembling the ingredients and the small grinder.



Mixing venison, pork, spices and cheeses.



Some for now and some vacuum packed for later.

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Offline packmule

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Re: Polish venison sausage
« Reply #1 on: March 14, 2014, 08:00:05 PM »
Looks great!
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Offline gasman

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Re: Polish venison sausage
« Reply #2 on: March 14, 2014, 08:10:49 PM »
All I can say is  :EAT: :EAT: :EAT: :EAT: :EAT: :EAT:
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Offline dogtuk

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Re: Polish venison sausage
« Reply #3 on: March 14, 2014, 08:28:23 PM »
They look great Nice job
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Offline Taco280AI

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Re: Polish venison sausage
« Reply #4 on: March 14, 2014, 08:38:41 PM »
If you need any opinions on how they taste, can PM my address  :drool:
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Offline FSTaxidermy

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Re: Polish venison sausage
« Reply #5 on: March 15, 2014, 04:11:26 PM »
 :drool: looking good!
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Offline billythekidrock

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Re: Polish venison sausage
« Reply #6 on: March 15, 2014, 04:20:19 PM »
Quote from: Sundance on March 15, 2014, 03:23:21 PM
what kind of casing did you use? was the polish seasoning mix homemade or store bought? did you use a stuffer or the grinder to stuff the casing? Thanks in advance as I'm hoping to do this soon.

I used (and prefer) natural hog casings for the larger sausages. I do always have some collagen casings on hand just in case I get a bad batch of the natural casings. This was a kit from Hi Mountain. For stuffing I use the grinder minus the cutter and plate.
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Offline billythekidrock

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Re: Polish venison sausage
« Reply #7 on: March 15, 2014, 04:29:24 PM »
They come with the Hi-Mountain kit. If I am mixing my own spices then I just by the casings from Cabela's or online through the Sausage Maker or Butcher & Packer.
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Offline nw_bowhunter

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Re: Polish venison sausage
« Reply #8 on: March 16, 2014, 06:31:59 AM »
Quote from: billythekidrock on March 15, 2014, 04:29:24 PM
They come with the Hi-Mountain kit. If I am mixing my own spices then I just by the casings from Cabela's or online through the Sausage Maker or Butcher & Packer.
how are you cooking these? Looks good
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Offline billythekidrock

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Re: Polish venison sausage
« Reply #9 on: March 16, 2014, 07:00:43 AM »
I prefer them on the bbq for about 15 min at 400 degrees. We also pan fry them and sometimes boil them before frying. Eat as is, on a bun or cut up in pasta.
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Offline Whitpirate

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Re: Polish venison sausage
« Reply #10 on: March 16, 2014, 08:50:55 AM »
Looks great!
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Offline 92xj

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Re: Polish venison sausage
« Reply #11 on: March 18, 2014, 09:14:47 PM »
Did you twist as you stuffed or did you stuff the whole casing and then twist each sausage?
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Offline EDT

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Re: Polish venison sausage
« Reply #12 on: March 18, 2014, 09:37:05 PM »
Quote from: billythekidrock on March 15, 2014, 04:20:19 PM
I used (and prefer) natural hog casings for the larger sausages. I do always have some collagen casings on hand just in case I get a bad batch of the natural casings. This was a kit from Hi Mountain. For stuffing I use the grinder minus the cutter and plate.

This is a very good idea.  I was wondering what I could do to speed up the filling process via the grinder.
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Offline billythekidrock

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Re: Polish venison sausage
« Reply #13 on: March 19, 2014, 04:28:14 AM »
Quote from: 92xj on March 18, 2014, 09:14:47 PM
Did you twist as you stuffed or did you stuff the whole casing and then twist each sausage?

I link them after stuffing.
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