Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: billythekidrock on March 14, 2014, 07:55:45 PM

Title: Polish venison sausage
Post by: billythekidrock 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.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_06395.JPG&hash=1ba8056f5c96c2847c4791b16f70013cad642ee0)

Mixing venison, pork, spices and cheeses.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_06417.JPG&hash=3b87b187b3e96b4cfe6e3617136655d918762f41)

Some for now and some vacuum packed for later.

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fwww.hunt101.com%2Fdata%2F500%2FIMG_06429.JPG&hash=df7c2413214f4976eff0f87eaf05d86c935d0a0f)
Title: Re: Polish venison sausage
Post by: packmule on March 14, 2014, 08:00:05 PM: Looks great!
Title: Re: Polish venison sausage
Post by: gasman on March 14, 2014, 08:10:49 PM: All I can say is :EAT: :EAT: :EAT: :EAT: :EAT: :EAT:
Title: Re: Polish venison sausage
Post by: dogtuk on March 14, 2014, 08:28:23 PM: They look great Nice job
Title: Re: Polish venison sausage
Post by: Taco280AI on March 14, 2014, 08:38:41 PM: If you need any opinions on how they taste, can PM my address :drool:
Title: Re: Polish venison sausage
Post by: FSTaxidermy on March 15, 2014, 04:11:26 PM: :drool: looking good!
Title: Re: Polish venison sausage
Post by: billythekidrock 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.
Title: Re: Polish venison sausage
Post by: 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.
Title: Re: Polish venison sausage
Post by: nw_bowhunter 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
Title: Re: Polish venison sausage
Post by: billythekidrock 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.
Title: Re: Polish venison sausage
Post by: Whitpirate on March 16, 2014, 08:50:55 AM: Looks great!
Title: Re: Polish venison sausage
Post by: 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?
Title: Re: Polish venison sausage
Post by: EDT 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.
Title: Re: Polish venison sausage
Post by: billythekidrock 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.