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:
- Freeze bacon and meat for 1 hour
- Add grinder parts to freezer for last 30 minutes
- Run meat through grinder with coarse grinding plate
- Mix well
- Soak the casing in water if the dried variety
- Freeze meat again for 1 hour
- Add grinder parts to freezer for last 30 minutes
- Run meat through grinder with coarse grinding plate
- In a large mixing bowl, add seasoning and cheese cubes
- Mix well
- Freeze meat again for 1 hour
- Add stuffer parts to freezer for the last 30 minutes
- Assemble the stuffer
- Add the sausage casing to the nozzle
- Add meat to the stuffer and begin stuffing meat. This is best accomplished if one person feeds and one person guides the casing
- Use a small toothpick to remove air pockets as you guide the casing
- Smoke sausage as desired or freeze for later
