4 lbs venison
1 lb pork fat
2 C. apple cider
2 T. canola oil
4 small leeks, cleaned and chopped (white parts only)
2 Granny Smith Apples, peeled, cored and chopped
2 T. kosher salt
1/2 t. cinnamon
4 cloves garlic, minced
1/2 tsp cayenne pepper
2 T. chopped fresh rosemary
1. Prepare the casings
2. Cut the meat and fat into 1-inch cubes. Freeze the cubes for about 30 minutes to firm them up before grinding.
3. Simmer cider in a saucepan, uncovered until it reduced to 1/2 C. of syrupy liquid, about 20 minutes. Remove from heat; set aside.
4. Heat oil in a medium-sized skillet over moderate heat. Add the leeks and apples, saute for 3-5 minutes until apples are golden
5. Grind meat and fat through the fine disk of a meat grinder. Toss the meat with herbs and spices. Freeze for 30 minutes and grind a second time.
6. In a large bowl combine the meat mixture with the apple mixture and cooled apple cider. Mix well.
7. Stuff into prepared casings, prick air pockets and twist off into 4-in lengths. Cut the links apart. Place the links on a platter, cover and refrigerate overnight to meld the flavors. Use within 2-3 days or freeze for up to 3 months