polish or kielbasi sausage.

[reinhard1]

Kielbasi venison sausage fresh: 6 lbs. venison 13 lbs. pork butt. - 1 garlic head minced.- 1 1/4 tbsp. salt. - 1 tsp. b. pepper. - 2 tbsp. mustard seeds. - 1/2 tsp. paprika. - 1 tbsp. garlic salt. - 1qt. warm water. - put the course plate on and grind the meat. mix all the spices in the meat and mix and knead well into the meat. slowly put the water in the mixture as you knead by hand till absorbed. i then grind the meat through the fine plate and let it sit in a cold place [fridge or garage] covered with plasic wrap so the flavors can blend in. i then stuff in hog casings and make links. i like to simmer these in onions and beer like brats and then finish them off on the grill. i also have finished them off on the george forman grill in the house in the winter. good luck.

[Dark Cloud]

Looks good!

I use a pre mix with very similar spices. I also leave some out of the casing and make patties out of them, a nice change of pace from a burger...

[reinhard1]

i have done that also. i like an 8 in link [grilled after pre cook] on a hogi bun with sourkrout/hotbacon mix on top. good luck.

[blue_healer_guy]

reinhard1, thanks for all your ideas. Its given us rookies some new ideas. I dont have a smoker so u have been helpful.

[reinhard1]

thanks. fresh sausage in my opinion prepared right is the way to go. i will however this spring dabble in smoked stuff. i have been involved in making smoked sausage in my line of work with industrial smokers but not in my home. i want to teach my son's in law's and my grandson and daughters so they will carry on with tradition. one of my grandaughters i know will be interested for sure for she followes me everywhere around the kitchen and wants to know what i'm doing and why. but i want to do it right. making sausage is an art form, in your blood, and tasty. good luck.