Charcutepalooza - Venison Sausage

My adventure in Charcuterie continued this week with hot-smoked Venison and Pork sausage. Since I had only 450 grams (1 lb.) of venison from my neighbor and about the same amount of lean pork and pork back fat I had to make small batch of 3 lb. At the end I had 60” of sausages but according to my “official taster” they were the tastiest ever. This is a definite repeat but since I don’t have a free access to venison I will have to substitute with veal shoulder and add juniper berries to simulate a game meat. Here are the ingredients that I have used:

1 lb. venison

1 lb. pork

1 lb. pork fat

1 Tbs. sugar

2 Tbs. Kosher salt

1 tsp. Prague powder #1

2 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. white pepper powder

1/2 Tbs. Hungarian paprika

1/2 tsp. ground allspice

1/2 tsp. freshly ground nutmeg

1 tsp. freshly ground black pepper2/3 cup ice cold water

This recipe is from book Charcuterie by Michael Ruhlman and Brian Polcyn.

All the seasonings were mixed, sprinkled over the meat mixture and rubbed into the meat and fat. I cured it overnight at 2°C. The dark meat is venison.

About 45 minutes before grinding I placed the meat into freezer to create a thin frozen crust. Then meat was ground and finally mixed with ice-cold water in stand-up mixer using paddle.

My new stainless steel vertical stuffer was ice cold as well. It is extremely important to keep everything clean and cold. This stuffer is so good!!! Before it was so frustrating to use the Kitchen Aid stuffing attachment.

Sausages were hanged to dry out before smoking.

Two hours later the smoking started. I had to tie the links to the front and back of the grill so that they do not touch each other and that the smoke moves around freely. I had to use my gas grill because my electric smoker kept blowing fuse. Another project: fix the smoker! Also, since I was smoking sausages I smoked some salt and paprika at the same time on top shelf of the BBQ. Notice the thermometer probe inserted into middle of one sausage.

All done! Immediately after they reached internal temperature of 150°C the sausages were cooled in ice bath to tighten up the skin and to stop cooking.

To serve, I will reheat them on the grill and serve with mustard, freshly grated horseradish and rye bread. Carnivore’s Heaven!