Venison Sausage
Description
The recipe won't take much time. Once I got my hands on some good venison mince. I didn't want to freeze it, and making something banal like patties didn't appeal either — after all, the mince was exclusive and expensive. I decided to make sausage and try out my new smoker at the same time. I found many recipes, but for the first time I chose not to overcomplicate things and kept everything as simple as possible, without extra steps. I did everything exactly as described in this recipe — it turned out very tasty! Believe me, you won't buy sausage like this in any supermarket, even the most expensive one. Something similar I've only had from various private farmers who smoke sausage the same way and then sell it (mostly to upscale restaurants) for crazy money. Venison sausage really does come out as a delicacy. I recommend giving it a try. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
The first thing to do is mix all the ingredients (except pork intestines) until homogeneous.
- 2
Step 2
Wrap the resulting meat mixture in pork casing and tie tightly. Pierce in several places with a needle to release excess air. Leave at room temperature (ideally around 23°C) for 2 days.
- 3
Step 3
Now is the time to smoke the sausage, which after two days at room temperature should already have changed color slightly and darkened. So, using a homemade or purchased smoker, we subject our sausage to cold smoking with smoke for 24 hours.
- 4
Step 4
After 24 hours of smoking, hang the sausage in a dry, cool place so it can mature to the right condition. I usually hang mine in the garage. The sausage should hang for at least 3–4 weeks and lose about 30% of its weight. Only then is it ready to taste.