Korv Sausage

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


7 pounds venison, ground fine

4 pounds pork shoulder, ground fine

1 1/2 cups barley

1 -2 onions, chopped fine

2 teaspoons pepper

1 1/2 teaspoons ground cloves

2 teaspoons allspice

3 teaspoons salt

Instructions: The barley can be obtained in most delicatessens and in many supermarkets. Barley is packaged as a whole grain so it must first either be soaked for two hours or partially cooked before being mashed into a pulp.

Blend the ingredients together by hand in a mixing container. Rinse the casings in cold water and then stuff the korv into pork casings. Many sausages do not successfully endure the rigors of freezing without loss of flavor, but korv is an exception.

The use of casings is not absolutely necessary because korv can be made and served in bulk form. However, casings help retain moisture during cooking.



Background: Recipe by: Dennis Walrod

Copyright 1983

Note: To serve Korv, heat it to serving temperaturesin a beef boullion broth.

Serves: 0

Yields: 11 pounds

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