OT: Polish Hunter Sausage

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IronNoggin
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OT: Polish Hunter Sausage

Post by IronNoggin » Wed Jan 17, 2018 3:33 pm

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 (anyone guess who? LOL) 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.

Image

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! :lol:
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:

Image

And... Another hit right out of the park! Image
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!! :wink:

Cheers,
Nog
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Re: OT: Polish Hunter Sausage

Post by mr meat » Wed Jan 17, 2018 4:18 pm

Wow looks great! Address sent :lol: :lol:
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Re: OT: Polish Hunter Sausage

Post by Hi5 » Wed Jan 17, 2018 5:52 pm

Nog

Have you ever looked over the sausage recipe by Steve Smith?
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gerald strine
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Re: OT: Polish Hunter Sausage

Post by gerald strine » Wed Jan 17, 2018 6:20 pm

Wish I were their to help with the whole process , especially the eating part !
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Re: OT: Polish Hunter Sausage

Post by xcaliber » Wed Jan 17, 2018 7:09 pm

Sounds good, and looks great! Enjoy Nog. :wink:
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Re: OT: Polish Hunter Sausage

Post by quake » Wed Jan 17, 2018 7:32 pm

gerald strine wrote:
Wed Jan 17, 2018 6:20 pm
Wish I were their to help with the whole process , especially the eating part !
I second that! That looks fantastic. Thanks for sharing!
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rayman
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Re: OT: Polish Hunter Sausage

Post by rayman » Wed Jan 17, 2018 9:19 pm

Looks great. Fun to try sausage seasonings but the problem is when we get a bunch of meat to process, we are in too big of a hurry to try new things. Might just pick up a couple of Boston butts when they are on sale just to experiment with.

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Re: OT: Polish Hunter Sausage

Post by Boo » Thu Jan 18, 2018 1:05 pm

My wife's family are from Germany and they like Juniper berries in their home made Sauerkraut, but not ground Junipers. I'm betting that the taste of Junipers is pretty distinct. Going to have to try some form of Juniper in our next sausage. I bet it helps people who have an aversion to boar taint.
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Re: OT: Polish Hunter Sausage

Post by IronNoggin » Thu Jan 18, 2018 3:34 pm

Boo wrote:
Thu Jan 18, 2018 1:05 pm
... I'm betting that the taste of Junipers is pretty distinct. Going to have to try some form of Juniper in our next sausage. I bet it helps people who have an aversion to boar taint.
Taste is indeed distinct. They make Gin out of them, and you can tell that.
Wasn't sure the first go as I don't care for gin.
But combined with the garlic and other spices, this is GREAT! :D
No "taint" to this pork to be hiding.
Nice flavor which of course makes nice sausages.

Cheers,
Nog
"Political correctness is a doctrine, fostered by a delusional, illogical minority, and rabidly promoted by an unscrupulous mainstream media, which holds forth the proposition that it is entirely possible to pick up a turd by the clean end."

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