We decided that it would be a great idea to create a type of Polish Hunter's Sausage with a fair bit of it, and so began the search for just the right recipe. After much searching (including many sites in Polish) we decided to create one based on a Traditional "Mysliwska" (Hunter's Sausage) type, with of course a few alterations of our own.
Here's the main Guest of Honor on the hoof:
A short spell ago, my Buddy wandered over to chase steelhead with me, and drug along a hind and both front shoulders from this "guest".
I had a little moose grind left, a bit of domestic free-range pork, and some straight pork fat hanging about, so after some head-scratchin' this is the recipe we came up with:
Tad’s Mysliwska Sausage
Ingredients:
37 Pounds Wild Pig
13 Pounds Domestic Pig
13 Pounds Moose
15 Pounds Pork Fat
Total: 78 Pounds
20 Tblsp Salt
6 Tblsp Prague Cure # 1
12 Tblsp Ground Black Pepper
24 Tblsp Fresh Copped Garlic
12 Tblsp Garlic Powder
7 Tblsp Ground Juniper
28 Grams Marjoram
200 Grams Yellow Mustard Seed
100 Grams Coriander Seed
12 Cups Ice Water
375 ml (Mickey) London Dry Gin
The Feral Pig was ground Coarse (as called for in the traditional recipe), the moose and domestic pork ground medium, and the fat ground fine.
Here's a shot of the whole lot thawing out in a full-sized bathtub:
After the meat was prepped, we mixed up the cure, spices, water & gin and let sit until all was dissolved / well mixed. Then added that to the meat, sprinkled the two seed types on top and mixed Furiously until it was all well blended. Then into the Uber-Cold Fridge overnight for the various flavors to blend, and to get the meat Damn Cold for shooting the next day:
Continued...
