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Makes 5 pounds, about 20 to 22 links
Ingredients.
•4 pounds venison
•1 pound pork fat (beef fat is OK, too)
•33 grams Kosher salt (about 2 tablespoons)
•15 grams ground juniper berries (about a tablespoon)
•25 grams fresh chopped sage (about 2 tablespoons)
•1 tablespoon ground black pepper
•3 grams celery seed (about 1/2 teaspoon)
•1/2 cup gin
•1/4 cup cold water
•Hog casings
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1.Chop venison and pork fat into 1-inch chunks, or however big you need to fit into your grinder. (Expert step: Mix the salt and curing salt with just the meat and refrigerate overnight. This helps develop myosin, which helps bind the sausage better later.)
2.Take out about 10 feet of hog casings and set in a bowl of warm water to rehydrate.
3.If you haven’t already done so, combine the salt, curing salt, herbs and spices with the meat, mix well. Chill the meat and fat until it is almost frozen by putting it in the freezer for an hour or two.
4.Grind through your meat grinder using the coarse die; I use an 8 mm or a 10 mm die for this. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the mixture into the freezer while you clean the grinder, then submerge the auger, die and blade into ice water to chill it down. Now grind a second time through the fine die; I use a 4.5 mm for this.
5.Return the mixture to the freezer until it is very cold, about 32°F. When it has chilled sufficiently, add the gin and cold water and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands; I use my hands, which should ache with cold as you do this.
6.Stuff the sausage into the casings. Twist off links by pinching a link and twisting it, first in one direction, and then, with the next link, the other direction. Or you could tie them off with kitchen string.
7.Hang the sausages in a cool place. In a normal room, hang for 2 hours. But if you have a place where the temperatures are between 33°F and 40°F, hang up to overnight. Once the links have dried a bit, put them in the fridge until needed. They will keep for at least a week. You can also smoke these sausages to an internal temperature of 150°F.
Ingredients.
•4 pounds venison
•1 pound pork fat (beef fat is OK, too)
•33 grams Kosher salt (about 2 tablespoons)
•15 grams ground juniper berries (about a tablespoon)
•25 grams fresh chopped sage (about 2 tablespoons)
•1 tablespoon ground black pepper
•3 grams celery seed (about 1/2 teaspoon)
•1/2 cup gin
•1/4 cup cold water
•Hog casings
____________
1.Chop venison and pork fat into 1-inch chunks, or however big you need to fit into your grinder. (Expert step: Mix the salt and curing salt with just the meat and refrigerate overnight. This helps develop myosin, which helps bind the sausage better later.)
2.Take out about 10 feet of hog casings and set in a bowl of warm water to rehydrate.
3.If you haven’t already done so, combine the salt, curing salt, herbs and spices with the meat, mix well. Chill the meat and fat until it is almost frozen by putting it in the freezer for an hour or two.
4.Grind through your meat grinder using the coarse die; I use an 8 mm or a 10 mm die for this. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the mixture into the freezer while you clean the grinder, then submerge the auger, die and blade into ice water to chill it down. Now grind a second time through the fine die; I use a 4.5 mm for this.
5.Return the mixture to the freezer until it is very cold, about 32°F. When it has chilled sufficiently, add the gin and cold water and mix thoroughly either using a Kitchenaid on low for 60 to 90 seconds or with your (very clean) hands; I use my hands, which should ache with cold as you do this.
6.Stuff the sausage into the casings. Twist off links by pinching a link and twisting it, first in one direction, and then, with the next link, the other direction. Or you could tie them off with kitchen string.
7.Hang the sausages in a cool place. In a normal room, hang for 2 hours. But if you have a place where the temperatures are between 33°F and 40°F, hang up to overnight. Once the links have dried a bit, put them in the fridge until needed. They will keep for at least a week. You can also smoke these sausages to an internal temperature of 150°F.
