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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 1/3 cups) salt
2 ounces (4 tablespoons) cure
1/2 ounce (6 teaspoons) mmarjoram
1-1/2 ounces (3 tablespoons) 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 for two hours or until internal temperature of 141 F is reached. Follow same procedure as described for summer sausage.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.