Their sausage recipes originated at the old family market in Poth, southeast of San Antonio, along the Polish sausage trail—my designation—of Texas Highway 181. When the sausages are ready, fire up the smoker. If you do this, you’ll know the mixture’s cold enough if your hands ache from the chill. Throw you Kreuz sausage on some butcher paper with saltines, onion slices, and bread & butter pickles. Store in the fridge, or vacuum sealed in the freezer. More cooking at low temperature will always increase tenderness. Place on the center rack of your oven. Mix cure mixture with the meat, cover... 2. Thermal dry ice shipping ensures freshness, $17.00 dry ice and thermal box fee is added to ensure freshness. Mix the meat and seasonings (14.33 oz) together, then grind through a fine sausage plate (1/8 to 1/4 inch). The next day, put the fat and your grinding equipment — blade, coarse and fine die, etc — in the freezer. The cutoff time for same-day shipment of orders is 10:00 AM Central time. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I put the mixture into a big plastic bin with the starter culture mixture and mix it by hand for about 2 minutes. Please read our Order Terms and Conditions for more information. A place to hang your sausages in this humid environment. This is the fermentation stage, the stage where the starter culture you are using defeats any bad bacteria in the sausage. © 2020 Hunter Angler Gardener Cook, All Rights Reserved. If the meat is 35°F or colder, go ahead and grind half of it one more time through the fine die, which is normally 4.5 mm. Run some clean water through your casings to flush them and to see if you have any leaks. Regardless, once it has been ground, put the meat and fat back in the freezer while you clean up. BOLOGNA RECIPE 1. Such a cool name, eh? Save my name, email, and website in this browser for the next time I comment. Curing sausages with a starter culture When the meat mixture is back below 35°F, you can mix it. Use oak, hickory, any fruit or nut wood. Start working the meat into the casing, using your fingers to flush any air out of the casing and to regulate the flow. Let everything chill down until the meat hits about 28°F or so. Smoke the links for 2 to 3 hours, making sure the temperature stays cool. Or, you can put everything into a big stand mixer and mix on low for 90 seconds to 2 minutes. Stuff into sausage casings. When the meat and fat are cold, grind through the coarse die of the grinder, the 6 mm die. Place on the center rack of your oven. BBQ shipped nationwide. Made of beef, pork and just the right spices, Kreuz’ dry cured sausage are snacks made for Texan in all of us. Barbecue: Preheat the oven to 300°F. Hang in a dry area for about 1 month. Their German forefathers taught them how to make sausage the right way: 85% beef, 15% pork and spices in a natural casing. And if you’ve never made any sausages before, stop. dry venison sausage. Now you need to ferment the sausage. A place to hang your sausages after the initial ferment, preferably a place with humidity about 80 percent and about 55 degrees. Follow me on Instagram and on Facebook. Thank you, Your email address will not be published. Tie off links of about 6 to 8 inches with kitchen twine. Hang in a dry area for about 1 month. Do a whole coil before you make links. Hang your sausages from “S” hooks or somesuch on a wooden rack. Heat a needle or a sausage pricker in the flames of your stove to sterilize it, and prick the links to let any trapped air out. Sausages: Preheat oven to 275°F, place the sausages in oven and cook for 10 to 20 minutes. Pat them dry. It is shipped in an insulated container with dry ice. Now gently rotate the links to compress the meat within each casing, watching for air bubbles.