How to Make Venison Kielbasa

Kielbasa is smoked Polish pork sausage. It's the traditional Easter main dish in Eastern Europe and in Polish-American and Slavic-American households, but is enjoyed all year round by most everyone, especially during summer backyard barbecues. This recipe substitutes venison for the pork.

Difficulty: Moderate

Instructions

Things You'll Need:

• Food processor, electric meat grinder or stainless steel hand grinder with a large-hole setting (if you choose to grind your own meat)
• Large stainless steel mixing bowl
• Plastic wrap
• 3 lbs. venison, cubed (if using food processor or grinder) or ground
• 1 lb. veal, cubed (if using food processor or grinder) or ground
• 4 tbsp. dried marjoram
• 1 tbsp. salt
• 1 tbsp. ground allspice
• 2 tsp. ground coriander
• 2 tsp. ground nutmeg
• 3 tsp. black pepper, coarsely ground
• 2 tsp. sweet paprika
• 2 tbsp. demerara sugar or brown sugar
• 4 cloves fresh garlic or shallots, finely minced
• 1 tbsp. liquid smoke (found in the condiments section of the grocery store)
• Oil for frying

Preparation

1. Grind meat in food processor or meat grinder with a large-hole setting.

2. Place in the mixing bowl: coarsely ground venison, coarsely ground veal, marjoram, salt, allspice, ground coriander, ground nutmeg, coarse ground black pepper, sweet paprika, demerara sugar or brown sugar, garlic or shallots, and liquid smoke.

3. Knead meat and spices thoroughly until very well mixed. Cover bowl with plastic wrap and refrigerate overnight to blend the flavors. Form into patties. Broil or fry in hot oil, or fry them on the grill.

Tips & Warnings

• If you're grinding your own meat, chill it thoroughly. That makes it so much easier to grind. Or if you prefer, have your butcher grind your meat for you. If you don't like garlic or are sensitive to it, substitute chopped shallots, or skip both. If you prefer link sausages and want to invest in sausage-making equipment, consult the books listed below.

References

• The Sausage Making Cookbook, by Jerry Predika
• Bruce Aidells' Complete Sausage Book

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