Venison white sausage

Ingredients for 12 servings:

• 900 g venison
• 325 g pork back bacon
• 200 g whole milk, ice cold
• 100 g ice cream
• 30 g salt
• 4 g pepper
• 1 g mace
• 0.3 g ginger
• ¾ g coriander
• 30 g onion(s)
• 15 g parsley, fresh
• 22 ½ g potato starch
• 12 g white gelatin
• 1 egg(s)
• 110 cm pig intestine, caliber 40

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

without cutter

Mix the meat and spices and mince through the 3-inch grinder. Stir in the ice, milk, egg, and gelatin and mince again through the 3-inch grinder, then stuff the sausage casings. Boil at 75°C for 40 minutes (approx. 1 minute per 1 cm diameter). To prepare, bring water to a boil on the stove, remove the pot from the heat, and add the sausage. Then let it simmer until the sausages are tender.