SMOKED SAUSAGE SEASONING RECIPE RECIPES

Steps:

• Cut the venison and pork belly into grinderappropriate sized pieces. Place on a tray and in the freezer for 15-20 minutes while you set up the grinder.
• Assemble the grinder with a 3/8” plate to start and grind the meat once through the 3/8” plate.
• Gently combine the Butter Garlic Sausage Seasoning with the once ground meat. Place back in the fridge while you reset the grinder.
• Replace the grinder plate with a 3/16” plate and grind seasoned meat through once. 
• Add the binder flour and pink salt to the meat block and combine well with your hands or a meat mixer.
• Add water and mix until protein extraction starts. Prep sausage stuffer with a ¾” horn. Load stuffer with meat block, avoiding any air pockets when loading.
• Thread sausage casings onto horn and gently begin stuffing into casings, leaving just enough give to twist them. 
• Link off sausages and use a sausage pricker or sharop knife to remove any air pockets. 
• Place on a rack lined sheet tray and place in the fridge overnight to dry and to develop flavors.
• Preheat smoker to 130 degrees F. Hang sausages on smoke sticks, allowing at least 2” between sausages. Place in the smoker for 30 minutes.
• Place ¼ pan of moistened sawdust on the heating element and increase the house temperature to 150 degrees. Smoke for 45 minutes.
• Remove the sawdust and increase the house temperature to 170 degrees and cook for 2-3 hours, or until an internal temperature of the sausage reaches 155 degrees F. 
• Take the sausages out of the smokehouse and place in an ice bath for 15-20 minutes to rapidly chill.
• Store in vacuum packed bags for future use or grill up right away and enjoy!

Steps:

• Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through.
• Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.