Wild Game Polish Sausage Recipe

CLICK HERE Subscribe to
FoodReference
Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . CookBook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Cooking Schools . . Festivals & Shows . . Search .

Next Recipe

YOU ARE HERE >>

RECIPES >

Meat Recipes > Other Meat Recipes > Wild Game Polish Sausage >

<A class="APCAnchor" HREF="http://affiliates.allposters.com/link/redirect.asp?AID=549669&PSTID=5&LTID=16&TID1=7">Buy Posters at AllPosters.com </A>

..Other Meat Recipes.. ..Cotto Salami (Italian).. ..Head Cheese or Souse.. ..Polish Sausage (Kielbasa).. ..Armadillo, Baked of Barbecued.. ..Armadillo in Mustard Sauce.. ..Bear Roast.. ..Beaver, Country Style.. ..Bison (Buffalo) & Black Bean Chili.. ..Bison (Buffalo) Stroganoff.. ..Buffalo Chili, Bison Chili.. ..Buffalo (Bison) Loaf.. ..Buffalo, Deviled Bison Burgers.. ..Buffalo, Spice Rubbed Steaks.. ..Burgoo Recipe.. ..Burgoo, Kentucky Burgoo.. ..Elephant Stew.. ..Frog Legs, Crispy.. ..Frog Legs In White Wine.. ..Goat, African Goat Stew.. ..Goat, Piedmontese Leg of Kid.. ..Hare Stew a la Parisienne (1893).. ..Mopane Worm.. ..Muskrat, Smothered in Onions.. ..Opossum & Sweet Potatoes.. ..Possum Roasted (1913).. ..Rabbit Fricassee.. ..Rabbit, Easy Stew.. ..Rabbit, Hasenpfeffer.. ..Rabbit, Jerk Grilled Rabbit.. ..Rabbit, Jugged Rabbit.. ..Rabbit, Pot Roasted Rabbit.. ..Rabbit with Fennel & Fava Beans.. ..Rattlesnake Dijon.. ..Squirrel or Rabbit Pie (1885).. ..Squirrel Fricassee.. ..Wild Boar with Olives.. ..Wild Game Polish Sausage..

. Home . . Recipes . . About & Contact . . Links .


	WILD GAME POLISH SAUSAGE • 25 pounds 50/50 pork trimmings (50% lean and 50% fat) • 20 pounds wild game (lean meat) • 1 quart water • 14 ounces (1 1/3cups) salt • 2 ounces (4 Tbsp.) cure • 1/2 ounce (6 tsp.) marjoram • 1 1/2 ounces (3 Tbsp.) mustard seed • 3 cloves garlic • 2 ounces (1/4 cup) pepper Mix all ingredients together and grind the product through a coarse plate and follow this with a fine grind. Stuff in hog casing and smoke at 120° F for one hour, 150 F for one more hour, then at 170° F two hours or until internal temperature of 141° F is reached insert a calibrated meat thermometer in the thickest part of the sausage to check internal temperature). Remove from smokehouse and rinse/spray with hot water for 15 to 30 seconds. Follow with cold rinse/spray or place in ice water until internal temperature is reduced to 100 F. Let dry 1 to 2 hours. Refrigerate. North Dakota State University Extension Service www.ext.nodak.edu



			Please feel free to link to any pages of FoodReference.com from your website. All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited. Contact email: james@foodreference.com

Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

Get a Free Trail issue
SAVEUR

The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

WILD GAME POLISH SAUSAGE