Making Smoked Polish Venison Sausage With Cheddar Cheese

venison

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner and more affordable than venison.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

Trim and process the venison, ensuring it is deboned and chunked up.

Grind 7.5 lb of venison and 7.5 lb of pork shoulder together using the Weston Pro Series electric grinder with a coarse grinding plate.

Mix in seasoning and cure, then add ice water and mix with hands.

Switch to a fine grinding plate and run the sausage mixture through the grinder again.

Soak natural hog casings in warm water and run warm water through them to prepare.

Load the Weston vertical sausage stuffer with the sausage and cheese mixture, slide the casing on, tie off the end, and knot it securely.

Cure the sausages in the fridge overnight.

Smoke the sausages at 200°F until cooked, then slice into bun-length pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens