DIY Wild Venison Cheese Dogs
15 ounces ground venison
10 ounces ground beef fat
5 teaspoons Tender Quick
2 ½ teaspoons smoked paprika
2 ½ teaspoons onion powder
1 ¼ teaspoons garlic powder
4 ounces diced Cheddar cheese
¼ cup chicken bouillon for paddling
Casings (Home packs are the highest grade hog casings and have fewer holes, with faster loading and no prep time compared to salt-packed casings.)
Mix everything together except the cheese and bouillon, cover tightly and refrigerate overnight. Two hours before you start mixing, place the sausage mix in a chest freezer, about 2 hours, until it is 28°F. When it’s 28°F, (use a meat thermometer to check) break it up into the stand mixer bowl. Add the bouillon, and mix on low for 6 minutes, until it’s all gathered around the paddle like a wasp nest. Gently fold in the cheese and case immediately.
Cook to 135°F on a medium grill (350-400°F), or in a foil-lined baking pan at 350°F for 30 minutes in the oven. Serve with sauerkraut and mustard on a roll.
Eileen’s latest cookbook: Sausage Season is available at her website, www.riflesandrecipes.com for $28. With lots of photos and detailed how-to, you’ll have great sausage in no time. It joins some of her other kitchen classics, including Slice of the Wild. Order one as a gift!