Sausages

[nathan.p]

About to make some more sausages and managed to get hold of pork back fat which appears to rather difficult to get hold of.

I have previously used belly fat, do I need to be using the same ratio with the pork back fat or less?

Going to make making venison and red wine and sweet chilli think.

Any tips much appreciated.

 

[VSS]

About to make some more sausages and managed to get hold of pork back fat which appears to rather difficult to get hold of.

I have previously used belly fat, do I need to be using the same ratio with the pork back fat or less?

Going to make making venison and red wine and sweet chilli think.

Any tips much appreciated.

I suspect you'll want to use less.

 

[nathan.p]

Thanks for that.

I used about 90/10 mix which seems to have worked quite well! And used 10percent more seasoning and 10percent less rusk than the recipe.

I am inclined to reduced the rusk even further next time I make a batch. This batch was 9lb split into 3 of sweet chilli, red wine and just plain, are all utterly delicious and even converted the father who was a “I don’t like venison had it once and it was too rich”.

Used weschfelder game/venison sausage mix and the butchers sundries sweet chilli mix. I’m inclined to move away from these though but I can’t bring myself to do it for the risk of messing the whole batch up as I’d be utter devasted!

I suspect you'll want to use less.

 

[Camelfarm]

My local butcher always used to be able to supply back and belly fat to order but more recently he's been struggling to supply enough. Obviously he has to save a lot for his own use but the other thing is that properly fat pigs are out of fashion with the masses - the fat layer is much thinner these days.