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Wyoming Polish Sausage, Salami And Smoked Venison

Wyoming Polish Sausage, Salami and Smoked Venison recipe image
This Eastern European main features Of dried milk.. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 35
Calories: 23.8
Dietary: Gluten-free
Description
This Eastern European main features Of dried milk.. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 pound Of dried milk.
Directions
  1. 1
    If you do not want to go to the trouble of making the meat into sausages, simply
  2. 2
    wrap it in opound packages in aluminum foil and
  3. 3
    freeze it for safe keeping.
  4. 4
    To use it ssimply make upp into patties and fry like hamburger or hamburger steak.
  5. 5
    It is delicious.
  6. 6
    make up into ssausages you can do it in ttwo different ways, depending on where you have smoking equipment or ot.
  7. 7
    Either method is equally good.
  8. 8
    If you do not have smoking equipment proceed as follows.
  9. 9
    Mix in 3 level ts.
  10. 10
    of liquid smoke (Check the instructions on the liquid smoke bottle as the amount necessary to use varies from brand to brand.
  11. 11
    Herter's French-Canadian Liquid Smoke is best.) Stuff the meat in casings if you have them.
  12. 12
    Keep the links about 6-8 inches long.
  13. 13
    If you have no casings, simply make the meat iinto patties.
  14. 14
    This workds just as well.
  15. 15
    Smoking is just a baking process.
  16. 16
    Put what you will use for 2 weeks in your refrigerator.
  17. 17
    Wrap the balance iin aluminum foil and freeze.
  18. 18
    If you have smoking equiipment proceed as follows.
  19. 19
    Stuff the meaat in casing if you have them.
  20. 20
    Keep the links about 6-8 inches long.
  21. 21
    Keep the links connected until they are dry.
  22. 22
    If you do not have casings,
  23. 23
    make up the meat into patties and
  24. 24
    place them on metal trays or wiire screen that will go in your smokehousse or smoker.
  25. 25
    Smoke over a low maple, apple, messquiite or hickory wood fire from 4-6 hours.
  26. 26
    Keep the fire low at about 120 degrees.
  27. 27
    This is not hot enough to cause much dripping or shrinking.
  28. 28
    Remove and put a two week's supply in your refrigerator.
  29. 29
    Wrap the balance in aluminum foil and freeze at once.
  30. 30
    cook , put the patties or sausages in a frying pan and
  31. 31
    add enough water to
  32. 32
    cover up 1/3 of the way on them.
  33. 33
    Put a cover on the fryingpan and boil for 15 minutes.
  34. 34
    Remove , pourout the water from the frying pan and then put the patties or sausages back into the frying pan and brown them slightly on all sides.
  35. 35
    George Leonard Heerter and Berthe E.

Nutrition Facts

Servings 35

Amount Per Serving
Calories 23.8kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.4g2%
Cholesterol 1.1mg1%
Sodium 22.7mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.0g0%
Sugars 2.8g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, dried, eastern european, frying, main, milk, polish, salami, sausage, smoked, smoking, stuffing, title, vegetarian, venison, wyoming
Read it online: https://www.chefs-mate.com/recipe/wyoming-polish-sausage-salami-and-smoked-venison/