Venison Wiejeska (Fresh Kielbasa Sausage with Marjoram)

A garlicky game sausage that is often served at the holidays, but is delicious
anytime. Traditionally, wiejesca was made with pork and veal, but this venison
version is fantastic. Great on the grill, smoked, pan-seared, or gently poached.

Servings: 5 pounds

Author:

Course:

Cuisine:

Polish

Keywords:

sausage holiday Kielbasa Venison charcuterie wild food sausagemaking wild game

🧂 Ingredients

3 ½ lb venison

cubed
1 ½ lb fatty pork shoulder or fatback

cubed
1 ½ oz kosher salt

3 T
¼ c. minced fresh garlic
1 ½ t. dried marjoram
1 T. fresh ground black pepper
½ tsp. granulated garlic powder

not salt
½ c. ice water
hog casings

soaked and rinsed

Instructions

1 Cube the meat and measure out all of the seasoning ingredients.
2 Combine all ingredients except water in a large bowl and chill, preferably
overnight. Put the bowl in the freezer for 30 minutes to an hour before grinding
if possible.
3 Grind (small die) the mixture into a bowl (use an ice bath under the bowl,
especially if you are working in a warm kitchen or if you didn't partially
freeze the mix). Stop periodically, unplug grinder, and clear silverskin and
sinew from grinder blade and plates.
4 Add ice water and mix until well bound, uniform, and sticky. Keep it cold!
5 Cook a very small patty in a saute pan, taste, and adjust seasoning if
necessary.
6 If using a mixer and grinder attachment, replace grinder die with an open spacer
plate and stuffing tube. Thread the rinsed casings onto the stuffing tube, tie
off the end, and stuff sausage mixture into casings. Use the wooden plunger from
the grinder attachment or a sausage press to push the mix into the casings, and
keep a gentle even tension on the casings- fill evenly but don't overstuff.
7 Form into links by twisting or tying off sections, or coil into rings. Use a
sausage pricker or sharp skewer or tip of a paring knife to pop any air bubbles.
8 Refrigerate overnight if possible and then portion and freeze any sausage you
won't use in the next few days.