How to Make Pork and Venison Polish Sausage

This is a video on how you can make your own pork and venison sausage. The recipe is very easy to follow and it is provided. The most unusual part is that the recipe requires two different grinds, one very coarse and one very fine.

Category:

Howto & Style

Tags:

• Pork
• beef
• venison
• polish
• sausage
• dextrose
• salt
• garlic
• marjoram
• simple
• natural
• hog
• casing
• 3/8
• 1/8
• how
• to
• make

[emoneyblue]

WOW! I live in AZ, but I wish I had the same problems as you all have with "all that meat in my freezer" but I do have about 30 lbs of mixed sausage thanks to you (Ridel149). Keep them videos coming...

[rldel149]

@emoneyblue - replying from a handheld device & it has faild once alredy. I apreciate the kind words & encourage you to make videos of your family traditions whether they be recipes or whatever. Life is finite and old farm life is quickly replaced by coporate oporations. They keep bellies full but they loose somthing. I don't care if you are in New Zeland or iin Alabama, family matters.Recipes respect family

[berdski]

Thanks for a very informative video. Its time to clean out the freezer with deer season right around the corner here in Indiana. Thanks Dan

[rldel149]

Here too - less than 3 weeks. And I haven't drawn back a bow yet.

I have a freezer still full from last year. I have a bit of summer sausage left from '07. Maybe do a red Serrano & orange Hab summer sausage in addition to a Braunschweiger I have been meaning to shoot.

The Polish is best fresh and this is more of a traditional Polish - not the red fatty hot-link type (I have a pretty good hot link recipe too but it would be better with more fat).

Luck this year.

[berdski]

Thanks again for the video, and reading your response I realize I have the same problem as you, freezer full of meat I see you have a Serrano & Orange Habanero summer sausage recipe. Is it also on u-tube or would you consider sharing it with a fellow hunter? Good luck to you this fall and be safe. Dan B

[rldel149]

Thank you Dan, I took a cold this week and that knocked me off schedule. I was planing on working up the summer sausage this weekend (season starts the last weekend of this month).

I have done a few on summer sausage and this will/would be similar but I could/can shoot another. If I do the oven version I'll still have the pit open to do the Braunschweiger (still have some livers left need to use up). I can post one and save the other for a busy few weeks.

Randal

[scottgeiger88]

what no onion lol

[scottgeiger88]

where did you get that scale at?

[roninpainbringer]

great video. thanks for the info

[rebbiedobie52]

I've never made sausage before but want to try your polish sausage recipe. However, I'm a bit confused about the quantities of marjoram, white pepper, and garlic powder to use. Could you please clarify? Thanks.

[pablo2by4]

goin nigger hunting.