DIY Wild Venison Cheese Dogs

Photo by Eileen Clarke

 

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!

Slice of the Wild is one of several quality cookbooks written by Eileen Clarke.

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