Smoked Wild Game Cheese Sausage

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In Austria, this sausage is known as Kasekrainer and is found in almost every city, most commonly as a street food. In this wild version, the pork is substituted with venison and antelope. The traditional cheese used is Emmenthaler, but I used a Monterey Jack cheese, which is more common in the US. It is important to cool down all your grinding and stuffing parts between each step. I cooled the items for about 30 minutes in the freezer between each step. I also froze the meat for about 1 hour, just enough to get a crust, between steps as well. This will help smooth the grinding and stuffing process.

Ingredients:

5 lbs of venison or antelope, cubed 1” x1”

2 lbs of thick cut bacon, sliced to 2” strips

1 lbs of Monteray Jack Cheese, cubed ½” x ½”

3 tbsp of paprika

1 tbsp smoked paprika

1 tbsp black pepper

2 tsp salt

2 tbsp garlic powder

½ tsp cayenne

Sausage Casing

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Preparation:

  1. Freeze bacon and meat for 1 hour
  2. Add grinder parts to freezer for last 30 minutes
  3. Run meat through grinder with coarse grinding plate
  4. Mix well
  5. Soak the casing in water if the dried variety
  6. Freeze meat again for 1 hour
  7. Add grinder parts to freezer for last 30 minutes
  8. Run meat through grinder with coarse grinding plate
  9. In a large mixing bowl, add seasoning and cheese cubes
  10. Mix well
  11. Freeze meat again for 1 hour
  12. Add stuffer parts to freezer for the last 30 minutes
  13. Assemble the stuffer
  14. Add the sausage casing to the nozzle
  15. Add meat to the stuffer and begin stuffing meat. This is best accomplished if one person feeds and one person guides the casing
  16. Use a small toothpick to remove air pockets as you guide the casing
  17. Smoke sausage as desired or freeze for later

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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