Polish Hunter Sausage

[IronNoggin]

This recipe goes back a couple years now...

My bowhunting Buddy in the OK managed to wander across, and take down one of those elusive feral hogs we all hear about. Amazing unto itself!
Then he requested a rather special recipe for the sausage to come from this magical beast.
Apparently the recipe came all the way from the home country - Poland in this case, and had to be translated into something I could pretend to understand...

Now, I am all about sausages, been doing that a considerable spell, and kind of like to think I know what I am up to in that regard. At least a little.
When I read over that recipe, I remember going Hhmmmmmmmmmmm.... Dunno....

Well, that batch turned out so damn good I tucked the idea away in the To Be Remembered file.

Jump forward to this year. Another Buddy, Bowhunter Extraordinaire just returned from Alberta with a couple Russian Boars in hand. I have chewed on those before, and while tasty, they often were a little on the rubbery side for my liking. These ones though, had not only the great flavor, but were actually rather tender.
Nice.

Target was to make the larger balance of what he dropped off into the same sausage we had proven a couple years back.
And so we set about that task.

Here's the recipe for any who might want to try this (note, it is reduced down from an 80 lb recipe, so is a close approximate). In this case we had two 31 pound runs:

Ingredients:

24 Pounds Russian Boar (18 lbs fine grind, 6 lbs coarse)
7 Pounds Domestic Pig (coarse grind)

Total: 31 Pounds

8 Tblsp Salt
2 Tblsp Prague Cure # 1
5 Tblsp Ground Black Pepper
9.5 Tblsp Fresh Copped Garlic
5 Tblsp Garlic Powder
3 Tblsp Ground Juniper
3 Tblsp Marjoram
½ bag Yellow Mustard Seed
½ bag Grams Coriander Seed

5 Cups Ice Water
1/2 (Mickey) London Dry Gin

All mixed, and shot on the same day into standard hog casings.



Since moving I have yet to set up the downstairs processing room.
So my buddy's Lady has to put up with us working in their dining room!
As a consequence, help for the reno to come has been firmly offered once again!

Then they sat and dried out overnight.
Into the smoker, 8 hour run at medium (155 F) heat
Finished with a hot water bath (bringing internal up to 152 F) and hanging to bloom.

After another day, we finally bagged and tagged the lot:



And... Another hit right out of the park!
Ate an entire coil while bagging them! LOL!

Now resting for a day in the fridge before storage.
Leaning heavily towards finding some of these damn things to shoot!!

Cheers,
Nog

[weatherby_man]

That looks amazing!

[Bustercluck]

Looks like you guys have a nice set up.

[guest]

Santa Maria Nog that looks great for home boyz work.

Good on ya posting

[lowball]

Making me drool more than usual.

[dmaxtech]

I just drooled on my keyboard, wow those look good. I can just imagine the smell in the house. Love it. Where did your buddy find the feral?

[bc8x8]

Gawd but those look good. I wonder if the recipe would also work for bear?

[IronNoggin]

... Where did your buddy find the feral?

Yep, the house smelled wonderful for days!

The original feral pig that started this off was taken by my Buddy while hunting zone 8-22 back in the fall of 2014.
He actually ran across two of them and got pictures. Put one down, and the rest is history.

The Russian Boars used in this run were from an operation in Alberta.
Free range pork added in was from a local rancher.

... I wonder if the recipe would also work for bear?

You may well be onto something there!
Never thought of it when we processed that overly large blackie I took this fall.
But another rolled in to take his place, and now you have me thinking...

Will give that a go should we collect him this year... Cannot see it being anything but YUMMY!

Cheers,
Nog

[Red_Mist]

thanks for sharing.

[tomahawk]

Nog you the man buddy!! Goin to give this a try when I'm back home!! Thanks for sharin!!