Smoked Venison Sausage
Venison sausages are first made fresh and then cooked and flavoured in the smoker at moderate heat. The combination of beech and apple wood gives the sausage a golden colour and fine smoky aroma. They are excellent for grill events or as a hearty side dish.
Ingredients(for 1 kg)
Instructions
Preparing Sausage Mixture
30-45 minutesMince well-chilled venison and bacon (approx. 2-4 °C) through the 8 mm plate. Add all spices and knead the mixture vigorously for 5-8 minutes until it binds well and has a slight sheen. Fill into 28/30 pork casings, twist into sausages and remove air pockets.
Drying
30-60 minutesPlace sausages on a rack or hang them and let dry at room temperature for 30-60 minutes until the surface is dry and slightly parchment-like. This improves smoke absorption and colour.
Smoking and Cooking
1.5-2 hoursPreheat smoker to 110-130 °C. Place sausages with sufficient spacing. Smoke with beech and apple wood until a core temperature of 74-77 °C is reached. Turn regularly for even browning.
Pro Tip
Do not place sausages too close together in the smoker – air circulation ensures even cooking and a beautiful smoke colour on all sides.
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