Venison Sausages

[fergi]

hi guys, well what i am after is a recipe for venison sausages, working in a butcher shop i thought i would just mess around with some ingredients from the shop, but what i really want is a recipe that works first time, i am going to mince up the flaps,knuckles neck, and a bit of the shoulder, i think that the venison itself is probably going to be a bit lean so i am thinking about mixing a bit of pork fat in to give it some moisture, and possibly some fatty bacon , this is just a home project so its probably going to be around 5 kg,s. a mate and myself went out last nite to knock over a few foxes and get a couple of rabbits for a nice casserole but the first thing we saw when we turned the spotlight on was a couple of young deer, we knocked over one that was a doe and about 2 years old, dressed out at 26 kg so should be a few stks etc in that lot.any recipes that you have tried would be interesting to have a look at.
cheers

fergi

 

[fraser_john]

Send me a PM, I have 12 recipes for venison sausages, depends on what you want to make!

e.g. hot sausage links, smoked venison sausage, venison bologne, venison italian sausage, venison wurst etc.

John

 

[MarkEinOz]

All you ever need is Len Poli's site -

http://home.pacbell.net/lpoli/

 

[Tony M]

I've made roo sausages a few times and have found that 25-30% fatty pork and/or bacon bits is needed or they are too dry. I should imagine your deer would be exactly the same.

 

[fergi]

thanks john, nice lot of recipes there, will be making them tonite, pity you didnt live close by i could have thrown some venison steaks over to you, also thanks markeinoz interesting site there too, i will be going with one of johns recipes this time but that site may be next , cheers


fergi

 

[newguy]

For venison steaks or roasts (especially roasts), a mixture of mayonnaise and dijon mustard is to die for.

 

[fraser_john]

Fergi, its a real shame I am not closer, otherwise I'd be cruising that riverside looking for sweet doe meat

Let me know how the sausages turn out, remember to get the balance of pork fat and venison right!

John

 

[fergi]

[quote name='fraser_john'

well we made one of your recipes up for the sausages john, used a kenwood chef to mince up the venison/pork fat/ bacon. mixed all the ingredients in then put it back through the kenwood with the sausage nozzle attached. have to say its a bloody slow process doing it with the kenwood but still finished about 7 kg in about 45 mins. would have taken about 1 minute in the sausage filler at work,anyway got them all done so we decided to throw some into the frypan to try the flavor, as i was cleaning up the bits and pieces i found the thyme, forgot to put it into the mix, i wpuld have to say that is probably the most important seasoning of the lot,anyway next time we will be more careful, the flavour still turned out really nice but that xtra bit of thyme would have been really nice in them,
cheers
fergi

 

[fraser_john]

You will probably end up tuning each recipe to your own taste, for spicey ones I normally add extra chilli flakes as my family does not mind a bit of heat! For the breakfast sausage, we like extra sage!

Glad to hear it turned out nice!

We made 2.2kg of bratwurst last night, one giant coil, we are catering our families christmas eve BBQ! Hot italian and chorizo yet to be made, probably in the same quanities!