Ya, i know it's almost a sin to do sausage in the oven but when i made these the cold was more than most smokers can handle. This was for my brother and a friend of ours up north. That's where i got the venison from. Here is what i used:
Curley's polish seasonings [25# batch]
then i added:
3 big T of diced garlic [stuff in jars]
2 T crushed red pepper
4 T mustard seeds
5 cups of dry'd milk powder
5 tsp cure #1
5 1/2 cups cold water
15 pounds pork butt
10 pounds venison
I ground up the meat through a course plate. Then i sprinkled the dry'd milk, red pepper, and mustard seeds over the meat. I then mixed the remaining seasoning, garlic, and cure in the water and poured it over the meat. Mixed everything well and ground the mix one more time through a medium plate. Then i put some plastic wrap over the mix and put it in the fridge for the seasonings and cure to blend in for the next days stuffing in hog casings. Set the oven at 225 and did one batch at a time. Took about 1 1/2 hours to reach the internal of 150 deg and then put the sausage in cold water for the bath. After it cooled down to around 80 internal i pulled the sausage out to cool off and then vacuumed the sausage for the freezer. Reinhard
Curley's polish seasonings [25# batch]
then i added:
3 big T of diced garlic [stuff in jars]
2 T crushed red pepper
4 T mustard seeds
5 cups of dry'd milk powder
5 tsp cure #1
5 1/2 cups cold water
15 pounds pork butt
10 pounds venison
I ground up the meat through a course plate. Then i sprinkled the dry'd milk, red pepper, and mustard seeds over the meat. I then mixed the remaining seasoning, garlic, and cure in the water and poured it over the meat. Mixed everything well and ground the mix one more time through a medium plate. Then i put some plastic wrap over the mix and put it in the fridge for the seasonings and cure to blend in for the next days stuffing in hog casings. Set the oven at 225 and did one batch at a time. Took about 1 1/2 hours to reach the internal of 150 deg and then put the sausage in cold water for the bath. After it cooled down to around 80 internal i pulled the sausage out to cool off and then vacuumed the sausage for the freezer. Reinhard