So, for those that like to make their own sausages. What’s your favourite recipe?

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Olaf

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As above, what’s your favourite sausage recipe? It can be a fresh sausage or a cured sausage or a fermented and cured sausage.
One I like at present is a simple 70 venison 30 beef back fat with 2% salt and 0.5 % pepper 0.5 % thyme and with a splash of red wine. Filled in Hog casings, let hang at 4 deg c for 12 hrs then baked or bbq until 70 deg c internal temperature then left to stand for 5 mins or so. Served with some leek and potato creamy sauce and mash with some peas and mustard and some loganberry sauce .
The other is one I posted pictures of recently, it’s a wild boar and beef sausage that’s cured and then briefly cold smoked the day before cooking in the oven the same way as stated above.
That sausage with a potato Gratin and steamed seasonal vegetables and some loganberry sauce with a little south German sweet honey wholegrain mustard is just beautiful :love:
The last Wild Boar I butchered I just cut straight up into mincer sized pieces and then vac packed it and was frozen for sausage projects. I think that mince is such an underrated method of preparing meat and game. This season I’m concentrating on improving my sausages and hamburgers and charcuterie skills . After Christmas I will be doing my annual fermented wild boar, red wine , tarragon , and hazelnut sausages. :) Such a nice Hobby, i like it almost ad much as hunting for the ingredients.
Kindest regards, Olaf
 
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I'm surprised at the 30% fat with venison, with pork fat I wouldn't expect more than 20%. Is there that much difference?
 
AGR said:
I'm surprised at the 30% fat with venison, with pork fat I wouldn't expect more than 20%. Is there that much difference?
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Sorry, I’m not 100% certain what it is that you are asking?
With venison I add 30% beef back fat as the venison I use, once trimmed , has no fat in or on it , as it’s very lean anyway . Also, I don’t put any venison fat into or on anything I make as , it’s got too high a setting temperature and resembles candle wax in the mouth.
With wild boar, depending on the amount of fat it has within it, I add an additional 20 to 30 % fat. Obviously, with a reared domestic pig it already has lots of fat marbling in the Chuck or shoulder so not much more than 10 to 20% needs adding.
In short, for fresh sausages I normally aim for 30% total fat content, with cured fermented sausages like Salami or Mettwurst then I might even add more and in a way as to have larger pieces in the final cured sausage.
Kindest regards, Olaf
 
Olaf said:
Sorry, I’m not 100% certain what it is that you are asking?
With venison I add 30% beef back fat as the venison I use, once trimmed , has no fat in or on it , as it’s very lean anyway . Also, I don’t put any venison fat into or on anything I make as , it’s got too high a setting temperature and resembles candle wax in the mouth.
With wild boar, depending on the amount of fat it has within it, I add an additional 20 to 30 % fat. Obviously, with a reared domestic pig it already has lots of fat marbling in the Chuck or shoulder so not much more than 10 to 20% needs adding.
In short, for fresh sausages I normally aim for 30% total fat content, with cured fermented sausages like Salami or Mettwurst then I might even add more and in a way as to have larger pieces in the final cured sausage.
Kindest regards, Olaf
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Ah, sorry, a lazy question by me. I thought that 30% fat is quite a high content and would normally use 20% pork fat, which does work well. I wonder whether 30% pork fat might be too much, whereas it obviously works with beef fat.
No experience of boar! Thanks!
 
My last recipe was:
10.kg venison
2.5kg pork fat
1kg gluten free rusk
750g Red Wine (1 bottle)
1kg Water
45g Rosemary
140g Sea Salt
75g Black Pepper
3 small bulbs garlic

I do like to use rusk and I tend to do everything by weight including liquids. It helps get the ratios right.
 
DevonRifle said:
My last recipe was:
10.kg venison
2.5kg pork fat
1kg gluten free rusk
750g Red Wine (1 bottle)
1kg Water
45g Rosemary
140g Sea Salt
75g Black Pepper
3 small bulbs garlic

I do like to use rusk and I tend to do everything by weight including liquids. It helps get the ratios right.
Click to expand...
3 bulbs of garlic, thats going to be punchy
 
I've always been very happy with Weschenfelder products. Best casings are their pre-spooled sheep casings...and my favourite of their complete spice mixes is the Moroccan.
Over the years I've actually done away with adding any form of fat whatsoever to my venison sausages...yes, they are drier if well cooked, but I make sure not to do that. Just my preference to keep them lean and fat-free.
 
MountMeru said:
I've always been very happy with Weschenfelder products. Best casings are their pre-spooled sheep casings...and my favourite of their complete spice mixes is the Moroccan.
Over the years I've actually done away with adding any form of fat whatsoever to my venison sausages...yes, they are drier if well cooked, but I make sure not to do that. Just my preference to keep them lean and fat-free.
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Yes, I also think there is nothing wrong with a fat free venison sausage, as you rightly say , just don’t over cook them. I don’t add fat to some of my hamburger recipes either. However, if I want to have a fat free one then I cook it a little rare, but only if I make the mince and cook it straight away, owing to the hygiene problems associated with under heating old mince.

Kindest regards, Olaf
 
MountMeru said:
I've always been very happy with Weschenfelder products. Best casings are their pre-spooled sheep casings...and my favourite of their complete spice mixes is the Moroccan.
Over the years I've actually done away with adding any form of fat whatsoever to my venison sausages...yes, they are drier if well cooked, but I make sure not to do that. Just my preference to keep them lean and fat-free.
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Also, which Weschenfelder seasoning mix do you use ? Only the last time I looked at their product data sheets the ones I’d considered had lots of E number additives and binding agents in them. I strikes me as being unnecessary and a bit of a shame. I’m no fussy eater but , if I’m making the effort to make something really nice and personally made , then I prefer to use raw natural ingredients as much as possible. Salt , maybe some Wine , herbs, some spices and that’s about it .
Kindest regards, Olaf
 
Olaf said:
Yes, I also think there is nothing wrong with a fat free venison sausage, as you rightly say , just don’t over cook them. I don’t add fat to some of my hamburger recipes either. However, if I want to have a fat free one then I cook it a little rare, but only if I make the mince and cook it straight away, owing to the hygiene problems associated with under heating old mince.

Kindest regards, Olaf
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I have started making thinner 4oz burgers and having two in a bun. This allows me to make them without added fat as they’ll cook in the middle without the outside getting burned. I tend to cook them from frozen.
 

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3.8kg venison. 1.2kg belly pork.
375mil red wine
500g dried cranberry.
Scobies venison and juniper mix

And weigh 6oz burgers.
 
DevonRifle said:
I have started making thinner 4oz burgers and having two in a bun. This allows me to make them without added fat as they’ll cook in the middle without the outside getting burned. I tend to cook them from frozen.
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And how is one supposed to eat one of those blocks of flats ?
‚Kindest Regards. Olaf
 
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