Recipes please mate they sound & look good,
Sure, no problem. Here is is:
As mentioned in the OP, the base recipe was 60% venison to 40% belly pork for all variants. Salt and pepper to taste.
a) chilly and choriso
This is the most simple recipe of all. All I did was add 150gr of cooking choriso (available from any supermarket) 3 table spoons of smoked paprika and chillies to 1 kg of my base recipe meat (see above). I like mine hot so I used a LOT of scotch bonnets. I added a bit of pepper and that's it.
b) Mushroom and red wine
I ground around 400gr of portobello mushrooms (any other mushroom will do) and added 300ml of red wine (I could and should have used a bit more) to 1 kg of my base recipe meat (see above). I used Merlot, as I wanted a fuller taste. I also added around 10 crushed juniper berries and 5 crushed pimento peppers.
c) apple and onion
I added 500gr of boiled cooking apples to 1 kg of my base recipe meat (see above). I also used 3 table spoons of sage (I could and should have used a bit more), 1 table spoon of ground cinnamon, 1 table spoon of ground cloves, and 2 tea spoons of asafoetida. I finally added 20ml of Robinson's double concentrate apple and blackcurrant cordial (undiluted) for added sweetness and taste (it made a pleasant difference).
This was my first attempt on making sausages, and I have to admit I was worried before I started. After tasting the results though, I am really happy I gave it a go. Next time I will probably tweak the recipe a tad, to add a bit more taste from the dry ingredients. If you like the sausages to have a more meaty flavour, then my recipe definitely achieves that. I just like spices a lot, so it is a matter of taste, really.
Great stuff thanks mate
Always great to hear of someone having a go at making their own bangers. It's a passion that I turned into a profession.
For what it's worth...couple of tips...
Fresh ingredients are great for small batches though be mindful that it is easier to get a consistent mix with evenly distributed seasoning & spice with dry ingredients. Chopping sage for 5lb no problem for 100lb... A little longer but also harder to get even distribution.
Always overseason...by this I mean that when making burgers or sausages the level of seasoning that you should use is far higher than if you were simply sprinkling seasoning onto a venison steak. Think about the increased surface area of a steak once it's been minced!
Fresh ingredients have great punch around 3-4days but the flavour profile can quickly fade. Dry ingredients need at least 2days to develop but pack punch for up to 10days.
Cooking sausages is a vigorous cooking process that involves high heat for long periods, again lends itself to dried spices rather than fresh. As a rule of thumb fresh herbs to finish a dish & dry ones to start. That said some recipes just work!
Always use natural casings... They are superior in every way!
Never ***** your sausages....it will let the fat (flavour) run out & dry out you hard prepped sausage mix. Not to mention the Sausage Police rapid response unit will be knocking down your door!
Good work rigboot
What a great picture mate. My daughter is 5 but still got stuck in.