Cervena Beer Sausage with Sweet & Sour Red Cabbage & Pickled Mustard Seed

30 sausages

 Metric  Imperial 

Cervena Venison Beer Sausage

Cut the meat into chunks and place in a bowl. Add the beer.  Cover and marinate over night.

Grind the mixture twice through a 1cm plate on a meat grinder.

Add the salt, pepper, mustard seed, red pepper, hot and Worcestershire sauces to the marinated venison. Thoroughly blend all the ingredients together.

Stuff into hog casings, and tie off into 15cm links.

Poach in simmering water until sausages are firm, about 20 minutes or until the internal temperature reaches 68 degrees.

Sausages can be kept in the freezer for up to 6 months.

Cut the meat into chunks and place in a bowl. Add the beer.  Cover and marinate over night.

Grind the mixture twice through a 1/4-inch plate on a meat grinder.

Add the salt, pepper, mustard seed, red pepper, hot and Worcestershire sauces to the marinated venison. Thoroughly blend all the ingredients together.

Stuff into hog casings, and tie off into 6-inch links.

Poach in simmering water until sausages are firm, about 20 minutes or until the internal temperature reaches 155 degrees.

Sausages can be kept in the freezer for up to 6 months.

Sweet and Sour Red Cabbage

In a saucepot over medium high heat, combine the sugar and vinegar.  Simmer until reduced by half.

Add the cabbage and remove from heat immediately.  Place the cabbage mixture in a stainless steel bowl over an ice bath to cool rapidly.  You want to cool the cabbage before it loses its crispness.  Drain off the liquid and reserve cabbage.

In a saucepot over medium high heat, combine the sugar and vinegar.  Simmer until reduced by half.

Add the cabbage and remove from heat immediately.  Place the cabbage mixture in a stainless steel bowl over an ice bath to cool rapidly.  You want to cool the cabbage before it loses its crispness.  Drain off the liquid and reserve cabbage.

Pickled Mustard Seed

In a medium saucepan over medium high heat, bring the vinegar, sugar and salt to a simmer to dissolve the sugar and the salt.

Add the mustard seed and simmer for 30 seconds.  Remove from heat and let sit at room temperature for five minutes.

In a medium saucepan over medium high heat, bring the vinegar, sugar and salt to a simmer to dissolve the sugar and the salt.

Add the mustard seed and simmer for 30 seconds.  Remove from heat and let sit at room temperature for five minutes.

To Serve

Sear the sausage in a sauté pan with a little oil just to warm through.  Place in a hoagie roll and top with the mustard seed and cabbage.

Serve with an ice cold shot of St. Arnold amber beer.

Sear the sausage in a sauté pan with a little oil just to warm through.  Place in a hoagie roll and top with the mustard seed and cabbage.

Serve with an ice cold shot of St. Arnold amber beer.

Cervena Beer Sausage with Sweet & Sour Red Cabbage & Pickled Mustard Seed

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Cervena Venison Beer Sausage

1.35 kilograms Cervena venison, Denver Leg cut

900 grams pork butt

305 grams St. Arnolds amber beer (a Houston Brew)

5 teaspoons kosher salt

4 teaspoons ground black pepper

2 teaspoons yellow mustard seed

2 teaspoons crushed red pepper

1 Tablespoon louisiana hot sauce

1 Tablespoon worcestershire sauce

Medium hog casings

3 pounds Cervena venison, Denver Leg cut

2 pounds pork butt

12 ounces St. Arnolds amber beer (a local Houston Brew)

5 teaspoons kosher salt

4 teaspoons ground black pepper

2 teaspoons yellow mustard seed

2 teaspoons crushed red pepper

1 Tablespoon louisiana hot sauce

1 Tablespoon worcestershire sauce

Medium hog casings

Sweet and Sour Red Cabbage

2 cups red cabbage, finely shredded

1 cup champagne vinegar

½ cup granulated sugar

 

2 cups red cabbage, finely shredded

1 cup champagne vinegar

½ cup granulated sugar

 

Pickled Mustard Seed

5 Tablespoons yellow mustard seed

½ cup apple cider vinegar

2 Tablespoons granulated sugar

1 Tablespoon kosher salt

5 Tablespoons yellow mustard seed

½ cup apple cider vinegar

2 Tablespoons granulated sugar

1 Tablespoon kosher salt