Smoked Venison Kolbassi Sandwiches
By July 26, 2013Published:
- Yield: 10 Servings
- Prep: 60 mins
- Cook: 5 hrs 0 min
- Ready In: 12 hrs 0 min
Excellent sandwich when you need something different.
- 8 lbs. wild game meat venison (deer, elk) or boar
- 2 lbs. beef or pork fat
- 1 Kolbassi Processing Kit Sportsman's Table Item #1463, kit contains, seasoning, casings and cure
- 1 onion
- 1 green or red bell pepper or both, I prefer alot of peppers!
- 10 steak rolls
- 3 tbs. olive oil
- Directions on the kit package offer 4 methods of processing. Kit package directions also provide a 3 hour oven method. Mix ground game meat with seasoning and cure. Add 1.5 cups of cold water and mix. Grind through a plate with fine holes and stuff mixture into casings. Smoke for 5 hours with temperature ranging from 140-180 degrees as per detailed instructions on kit package. Remove from smoker rinse with cold water. Hang to dry for 30 min. Heat olive oil in pan and add sliced onions and green/red peppers. Saute until semi-soft and onions are somewhat tranlucent. Add kolbassi to pan and allow flavors to mix for 10-15 min. Serve on steak rolls. Recipe Option Shown: Venison Kolbassi with Sauerkraut. Directions, simple process as above, and warm in slow cooker with sauerkraut.