Welcome to the Recipe of the Week!
by Grill Master University
- Venison, 4.4 lbs
- Belly, pork, 4.4 lbs
- Milk, powdered, 180 grams
- Wine, red, chilled, 3/4 cup
- Sugar, brown, soft, 3 tbsp
- Salt, 2 tbsp
- Powder, onion, 1.5 tbsp
- Paprika, 1 tbsp
- Pepper, black, 1 tbsp
- Powder, Prague #1, 1.5 tsp
- Pepper, cayenne, 1.5 tsp
- Sage, dried, 1.5 tsp
- Thyme, dried, 1.5 tsp
- Powder, garlic, 3/4 tsp
- Mace, 3/4 tsp
- Allspice, 3/4 tsp
- Dice meat into 1″ cubes, running through a grinder with a 4 mm plate.
- Return ground meat to fridge.
- Combine all spices together into a large bowl, ensuring that salt fully dissolves.
- Evenly mix the seasonings with the ground meat by hand.
- This should take 5 minutes if done by hand.
- Run your spiced sausage through the meat grinder on the 4mm plate, then transfer the grounded blend to a sausage stuffer.
- Make traditional sausage links and store the finished pile overnight in the fridge, wrapped in paper toweling.
- Hanging the meat allows the meat to better absorb the spices as it dries out while the papers contribute to the process by slowly drawing out moisture through the casings.
- When you wish to cook, prep your grill with some oak or walnut wood chips and configure things for cooking with indirect heat.
- Place sausages in a lightly oiled tray and cook at 320°F for half an hour, shaking the tray every 10 minutes.