How to make sausage and burgers pls

[TringSaint]

So the weschenfelder seasoning packs are good, but can be quite salty, so I typically up the meat quantity by 20-25% and then add in 2-3 handfuls of chopped thyme, flat leaf parsley and rosemary all mixed together.
If you can get your hands on wild garlic leaves then finely chop a load of these and throw them in - all adds to the flavour.

I also use 50-60% of the quoted rusk and less water to suit and I also use a mixture of pork belly (50%+ visible fat) and finely minced raw cooking bacon as the supplementary meat.
The end result is usually a sausage with 80-82% meat of which 70% is venison.
These sausages will require gentle cooking with a bit of added fat as they end up being on the thick side so take a bit longer to cook through.

Best thing I can recommend is to have a try and make some using a seasoning pack and then experiment from there.

Just be gentle if using sheep casings and although they do cost a bit more, ready spooled casings are much easier to load onto the stuffer.

 

[griff]

Scobies in Glasgow will supply everything you need, along with advice..

 

[Bo Diddley]

Actually one of the best sources of information on this forum was the banned 'woodsmoke' he sent me free samples, when I never even asked for them, along with great advice, he used milk powder instead of rusk in sausage mix, and it worked!

How come "Woodsmoke" got banned?? I thought he was alright...

 

[shakey jake]

How come "Woodsmoke" got banned?? I thought he was alright...

he lost it when the queen died and admin combined his thread with another, silly really, him not admin

 

[alun1960]

Scobies in Glasgow will supply everything you need, along with advice..

I use their angus burger and jalapeno and honey burger mix for venison and boar burgers , easy firm to deal with .

 

[Morkai]

Im a bit of a purest when it comes to seasonings in burgers (salt & pepper, maybe on occasion some finely diced and sweated onion), but add whatever you like just dont listen to anyone that tells you that you need eggs or breadcrumbs to 'bind' them. You dont.

 

[DevonRifle]

I ‘cut’ my burgers with 15% cheap bacon off cuts and some pepper. Add salt when cooking. I’ve tried burger mixes and for me they don’t improve venison.

I have recently bought some cheap wax paper burger discs and they’re awful. The ones I used before were great with no issues but I can’t remember what they were.

I wouldn’t use cellophane as trying to cut out plastic.

I use some mixes for sausages but also my own recipe. I half the Hunters Blend amounts as they take over the flavour. I have tried replacements for rusk but I’ve always gone back to rusk. I’ve also tried replacements for pork fat (as it costs and I’m tight) but always gone back to fat. I must try beef fat though.

 

[mallettn]

I ‘cut’ my burgers with 15% cheap bacon off cuts and some pepper. Add salt when cooking. I’ve tried burger mixes and for me they don’t improve venison.

I have recently bought some cheap wax paper burger discs and they’re awful. The ones I used before were great with no issues but I can’t remember what they were.

I wouldn’t use cellophane as trying to cut out plastic.

I use some mixes for sausages but also my own recipe. I half the Hunters Blend amounts as they take over the flavour. I have tried replacements for rusk but I’ve always gone back to rusk. I’ve also tried replacements for pork fat (as it costs and I’m tight) but always gone back to fat. I must try beef fat though.

I use beef fat for some of my sausages and it works really well and is cheaper than pork fat, but it is more time consuming than pork belly as I find I need to cut the beef fat into small pieces to mix in whereas I just quickly mince pork belly when I use that as my fat source.

 

[levigsp]

Which is why I use cellophane and not wax paper.

I have never found an issue with real waxed paper but I have had issues with cellophane. I did a batch of burgers cellophane and froze them, when i fried them there was a distinct smell of plastic, never used them since.

 

[DevonRifle]

I use beef fat for some of my sausages and it works really well and is cheaper than pork fat, but it is more time consuming than pork belly as I find I need to cut the beef fat into small pieces to mix in whereas I just quickly mince pork belly when I use that as my fat source.

It’s the same price at my butcher. I pay £4 a kilo. I thought that beef fat might be nearer the flavour of venison, not that I get any complaints using pork fat.

 

[mallettn]

It’s the same price at my butcher. I pay £4 a kilo. I thought that beef fat might be nearer the flavour of venison, not that I get any complaints using pork fat.

That's interesting the butcher I use does pork belly and beef fat. So when I said pork fat I meant pork belly which is why it is easy to mince. I must ask if the y can supply straight pork fat.

 

[DevonRifle]

That's interesting the butcher I use does pork belly and beef fat. So when I said pork fat I meant pork belly which is why it is easy to mince. I must ask if the y can supply straight pork fat.

How much do you pay for pork belly and beef fat?

 

[mallettn]

I am not exactly sure as I paid £12-£13 for a just over a kilo of pork belly and 700gms of beef fat. Think the pork belly was £8 something and the beef fat about £4. But the beef fat goes twice as far because it is 100% fat (i.e. I made double the amount quantity of sausages with it) so it is a lot cheaper but less convenient. I made Royal venison sausages with the beef fat and spicy Morrocan sausages with the pork belly - both were very good but I have no apples to apples c comparison as to whether beef fat or pork belly is better with each recipe!

 

[YoungGun]

Actually one of the best sources of information on this forum was the banned 'woodsmoke' he sent me free samples, when I never even asked for them, along with great advice, he used milk powder instead of rusk in sausage mix, and it worked

Actually one of the best sources of information on this forum was the banned 'woodsmoke' he sent me free samples, when I never even asked for them, along with great advice, he used milk powder instead of rusk in sausage mix, and it worked!

He talked me into the milk powder thing and helped with a recipe for venison, apple and port sausages that are now noteworthy. The man knew his sausages.

 

[DevonRifle]

I am not exactly sure as I paid £12-£13 for a just over a kilo of pork belly and 700gms of beef fat. Think the pork belly was £8 something and the beef fat about £4. But the beef fat goes twice as far because it is 100% fat (i.e. I made double the amount quantity of sausages with it) so it is a lot cheaper but less convenient. I made Royal venison sausages with the beef fat and spicy Morrocan sausages with the pork belly - both were very good but I have no apples to apples c comparison as to whether beef fat or pork belly is better with each recipe!

I find that the fat works well if it is very cold, almost frozen. It has to be needed into the mix for a good bind but that makes the sausage.

 

[Bugsy]

I recently shot 4 young conditioned sika prickets for an Estate down my way as the owners daughter was getting married and he wanted a big barby , he made 40 kilos of burgers with no additives and the guests couldn’t get enough of them .