Polony

venison
 


 
 

Ingredients

 
  • 2
    kg
    speck
  • 4
    kg
    game, cubed
  • 500
    g
    polony herbs
  • 2
    Litres
    iced water
  • 6
    polony casings
Servings: Change Serving
 
 

Method

 
Dice 500 g of the speck. Cube the remaining speck and mince with the meat. Mix the diced speck with the mince. Blend the polony herbs and iced water. Pour over the meat and mix well. Use a wide stuffer attachment and stuff the polony casings with the mince. Secure the ends firmly with string. Place the polonies in a large saucepan and cover completely with water. Bring to the boil and simmer very slowly for one and a half hours. (The string might come undone during the cooking process, but the polonies will retain their shape. Simply fasten the string again, ensuring there is no water in the casing.) Cool the polonies, pack into plastic bags and freeze. Use as needed. Makes 6 polonies.
 

 

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