Thank you. Yea, I make that too. It's a mandatory staple at our Easter dinner.
My parents were from Clifton and I was raised in Rockaway. There is still a large Polish community in Botany Village, Clifton.
We are fortunate to have a large Polish community around Northern NJ. Many Polish deli's with all different kinds of Kielbasa.
This one I make is the most popular, so I try to mirror what I find in those deli's and what my grandfather used to make. It's pretty spot on.
Man, I haven't posted a cook in a while and was really looking to make something different. Getting tired of eating the same 'ol, same 'ol.
So I decided to make Boudin, with Venison.
BTW, I've never made Boudin before...
I started with this:
2.15 lb Venison Roast (from my NY buck this year)...
I think you did a good job Adam and there is a lot of really great info here as well.
I grind my own pork like the others do.
For Kielbasa, I will cut up the meat and fat separately. I grind the meat through the fine plate and the fat through the coarse plate. Add ingredients and mix well...
I found a recipe on the internet for these, I've never made them before. Nor have I ever had Boudin.
It's not something I could ever find up north here.
Going to give the recipe a try this weekend.
Not that bad Gary, you might need to add a little more water to the mix to help it out.
I have a tall 11 lb vertical stuffer, so it's top heavy. I have to clamp it down real well to keep it secure while cranking. It's a bit of a PITA for me.