Tuesday, January 24, 2012

Chef Milo's Country Venison Sausage

Here's a little pictorial walkthrough my third round of sausage making. If you are interested in making your own sausage, refer to my first post about making sausage at home. As always, I got this recipe from Ruhlman and Polcyn's book Charcuterie. Buy this book. It is easily my favorite cookbook of all time, and I have a lot of cookbooks.
Where it begins. Dice your meat and spice it with your desired seasonings.
After chilling the grinder and the meat in the freezer, you load up the hopper
with your spiced meat.
Next you  grind your meat into a bowl that is placed in another bowl
with ice.
After everything goes through the grinder, you're left with this.
And here is what they look like cut.

Once all the meat is ground, you add a little liquid and mix it to create
a "bind" between the meat and fat.
While you are grinding, you reconstitute the
casings (intestinal lining from a pig) in some
cold water. It's also a good practice to rinse the
insides of the casing with water under a faucet.
Thread the casing onto the stuffing element and you're
 ready to stuff those babies.
Once you're done stuffing you twist the sausage into links and let
them air dry in the refrigerator overnight. The air drying aids in adherence
of the smoke particles during the hot smoking.
After you smoke them you drop them in a ice bath and you
are left with these nice red sausages.


  1. just bought that book a month ago!

    1. I have to say it is easily the best cookbook I've ever purchased. I literally plan on making every last one of the recipes in it.


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