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Thread: Sausages still too dry...

  1. #1

    Sausages still too dry...

    I bought myself a new sausage stuffer for xmas and what a piece of kit!

    I knocked up 13lbs of bangers last night but they are too dry, my last batch were also too dry so I increased the fat content in this batch but it still isnt enough!

    10lbs Venison to 3lbs pure Pork fat, the haunch was from a good beast so it also had a fair bit of fat to it.

    Dont really want to go higher than 30% added fat incase I start to lose the Venison taste.

    Any ideas?
    There is a place on this planet for all of God's creatures, right next to my tatties and gravy!!!

  2. #2
    What else are you adding?
    Rusk and water (or wine/cider)
    I add Soya to mine and this should assist with retaining moisture, or at least thats what i have been told.
    How are you cooking them?
    Over cooked maybe?
    Cheers
    Richard

  3. #3
    its just a basic banger I made. I thought I might have overdone the Rusk last time to left it out this time.

    4Kg Venison
    1.5Kg Pork fat
    Half litre Pork stock
    60grms Salt
    18grms pepper.

    I have fried, grilled and oven baked them just to see if a different method works but to no avail.

    They are JUST cooked too.
    There is a place on this planet for all of God's creatures, right next to my tatties and gravy!!!

  4. #4
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    I have given over stuffing my venison widows memories with a mixture of rusk its like chomping at the gusset of a whores drawers. I made some superb ones last week best ever just filled them with all the scrag end and fat of the deer without adding anything other than a touch of mint source and a dash of lea and perrins and two eggs to bind it all together and they were superb.

  5. #5
    You need to put the rusk in to bind it all together and keep the fat in!
    You should have a bare minimum of juice out of them when you cook them if the mix is right.
    I bet you ended up with all your fat in the bottom of the grill?
    If you look at some of the recipes I've posted they are based on 20% cooking bacon which I believe gives a better taste than pure fat. The bacon is about 50% fat itself which means that my bangers are a mere 10% fat.
    Nice and healthy, but still not dry either!
    Best to start with a proven recipe and take the guess work out of it rather than put people off your products!
    MS

  6. #6
    Quote Originally Posted by Monkey Spanker View Post
    You need to put the rusk in to bind it all together and keep the fat in!
    You should have a bare minimum of juice out of them when you cook them if the mix is right.
    I bet you ended up with all your fat in the bottom of the grill?
    If you look at some of the recipes I've posted they are based on 20% cooking bacon which I believe gives a better taste than pure fat. The bacon is about 50% fat itself which means that my bangers are a mere 10% fat.
    Nice and healthy, but still not dry either!
    Best to start with a proven recipe and take the guess work out of it rather than put people off your products!
    MS
    Thanks fella, wasnt aware of the rusk thing.

    And yes, you are right, alot of fat in pan and grill.

    Heading out tonight, Il see if I can find another candidate
    There is a place on this planet for all of God's creatures, right next to my tatties and gravy!!!

  7. #7
    Quote Originally Posted by Mannlicher_Stu View Post
    its like chomping at the gusset of a whores drawers..
    I know they said you would eat anything but Stu

  8. #8
    Try this one mate:

    http://www.thestalkingdirectory.co.u...sausage-recipe!!

    or :

    http://www.thestalkingdirectory.co.u...=smoked+rabbit

    I've made almost 3 metric tons of these now and never had a complaint yet!
    MS

  9. #9
    Many thanks again.

    Ive asked my local butchers and they are as coy as hell.

    Il try them. The first recipe sounds perfect. Got it in my Favourites so I can get to it quickly.

    If I was to do away with the bacon and just use pork fat (I have kilos of it) would it just be the same quantity?
    Last edited by Dan Gliballs; 13-01-2011 at 17:12.
    There is a place on this planet for all of God's creatures, right next to my tatties and gravy!!!

  10. #10
    Quote Originally Posted by Dan Gliballs View Post
    If I was to do away with the bacon and just use pork fat (I have kilos of it) would it just be the same quantity?
    That would give you about 20% fat content which would be fine.
    However, I've tried prime pork back fat and the results are nowhere near as good as using the bacon.
    I've also used belly slices and ground shoulder which were ok but still nowhere near as good. The bacon imparts a flavour and some salt too which is what makes them that bit more special! You will need to add a little salt if just using plain fat. Why not try 50:50 of each and see what tastes best?
    MS

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