Polish venison sausage

[billythekidrock]

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.

[packmule]

Looks great!

[gasman]

All I can say is 

[dogtuk]

They look great Nice job

[Taco280AI]

If you need any opinions on how they taste, can PM my address 

[FSTaxidermy]

  looking good!

[billythekidrock]

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.

[billythekidrock]

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.

[nw_bowhunter]

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

[billythekidrock]

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.

[Whitpirate]

Looks great!

[92xj]

Did you twist as you stuffed or did you stuff the whole casing and then twist each sausage?

[EDT]

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.

[billythekidrock]

Did you twist as you stuffed or did you stuff the whole casing and then twist each sausage?

I link them after stuffing.