Venison sausage

Ingredients

• 500 g of wild boar sausage
• 375 g of lean pork or 125g of wild boar sausage
• 500 g of speck
• 500 g of baked and cooled clay pots
• 450 ml of warm milk
• 1.5 to 2 tablespoons of salt
• 1 tablespoon of sugar
• 1 teaspoon of each salt, black pepper, cayenne pepper, ginger, finely grated nutmeg, and thyme
• 1/2 cup of salt
• 6 meters of bacon
• 2 tablespoons of salt
• 1 tablespoon of salt
• 1/2 tablespoon of salt
• 1 tablespoon of sugar

Cut all the meats into small, even pieces. Pass the meat through the meat grinder with the fine setting. Clean the machine of any remaining fat. Mix the meat, Späck, and cooled, earthenware apples. Prepare the spices in a bowl for each portion. Process the filling for 15 minutes using the meat grinder, adding warm milk gradually. Taste the mixture – cook a small portion to test.

Stuff the sausages with the forcemeat, filling them gently. Let them rest overnight with the salted marinade. Then, either cook them at 100 degrees for 1 hour – don’t cook them too quickly – or cook and freeze them in portions.

Wash the bacon thoroughly before using it.