Sausage Making

[Shroughaun]

First attempt at Sausage making. Purchased the Bushware 3L stuffer and sat out on the journey of sausage making. I’ll have to say there an art to it .
Use 70% venison and 30% pork fat. Ground Black pepper, salt, paprika with a touch of garlic and chilli.
Happy enough with the first attempt and don’t taste to bad either

 

[Dan Gliballs]

They certainly look the part. Did you lose much of the pork fat when cooking?

 

[Shroughaun]

They certainly look the part. Did you lose much of the pork fat when cooking?

What I done was cook a patty before stuffing, just for taste. Didn’t lose any then although only cooked one sausage which did shrink. So I’m not sure if that was loss of pork fat or my own beginner silliness. When filling the drum of the stuffer I didn’t pack it in enough and did end up with a lot of air so I was putting it down to that.

 

[Dan Gliballs]

Did you put rusk in the mix?

 

[Shroughaun]

Did you put rusk in the mix?

No I didn’t use any Rusk or similar fillers.
Just 1.7kg venison and 510g of pork fat.
With a 22mm sheep casing.

 

[Dan Gliballs]

If you've managed to make that work without the rusk then thats a great result.

I found that without the rusk to absorb the melted pork fat that all the fat leaked out in to the pan and left a dry sausage. The rusk seems to give the banger a more solid texture too.

 

[Shroughaun]

If you've managed to make that work without the rusk then thats a great result.

I found that without the rusk to absorb the melted pork fat that all the fat leaked out in to the pan and left a dry sausage. The rusk seems to give the banger a more solid texture too.

Yeah I’m pretty happy with them now.
I was looking at a few YouTube video an they used Rusk, I just didn’t have any and was contemplating using rice. However, when I had it all ground up and mixed I thought the texture was good so I just rolled with it .
I will try them with rusk, I’d Imagine they'd be a better breakfast sausage. These would be more of a dinner sausage. That could be due to my seasoning though.

 

[willie_gunn]

If you've managed to make that work without the rusk then thats a great result.

I found that without the rusk to absorb the melted pork fat that all the fat leaked out in to the pan and left a dry sausage. The rusk seems to give the banger a more solid texture too.

Interesting, as I don't use rusk either and have never had a problem with dry sausages. I use a 60:40 ratio of venison to pork, which may make a difference.

 

[Dan Gliballs]

Interesting, as I don't use rusk either and have never had a problem with dry sausages. I use a 60:40 ratio of venison to pork, which may make a difference.

do you find fat in the pan after cooking?

 

[nicowilson]

I use a ratio of 3:1 venisonork, and then add 5% breadcrumbs. I get moisture to aid stuffing by adding red wine.

Here is my recipe:

Venison Sausages - Nico Wilson

 

[cookingfat]

They look brilliant
My mix is about the same as yours 10lb venison, 3lbs pork belly, salt, pepper, mace, nutmeg, musk and a bottle of port instead of water, cooks nice with no spitting as the port caramelises a bit like the wine would.

 

[John Gryphon]

No I didn’t use any Rusk or similar fillers.

Top move mate.

​

 

[willie_gunn]

do you find fat in the pan after cooking?

Not excessively so, and no different to bought sausages.

 

[Free range rob]

Interesting, as I don't use rusk either and have never had a problem with dry sausages. I use a 60:40 ratio of venison to pork, which may make a difference.

Yes it does, I did some experiments with 50/50, 60/40, 70/30 and 80/20

the 70/30 and 80/20 got progressively drier although the flavour got better.
the 60/40 worked perfect, just not enough game flavour, I needed the venison to come through more
the 50/50 were good, and juicy, but did not come across as venison at all,it was almost a tangy flavour pork sausage.

i really like the sound of red wine, that’s on my list to try