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Thread: Burger and Sausage recipes.

  1. #1

    Burger and Sausage recipes.

    Anyone care to send me their burger and sausage recipes please?
    https://www.justgiving.com/John-Slee/
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

  2. #2
    Quote Originally Posted by basil View Post
    Anyone care to send me their burger and sausage recipes please?

    Free forum : Cooking with game.

    try that link. Few there too try.
    Always think before you pull that trigger.

  3. #3
    Thanks for the recommendation Pablo .. Cooking with Game is my site.
    I was looking for some new material to add to the Burger and Sausage sections but thank you anyway.
    https://www.justgiving.com/John-Slee/
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

  4. #4
    My best burger recipe is pure 100% ground venison, maybe 5% venison fat coated in a favourite spice rub and barbecued. That's it. Anything else ruins it. Keep it simple , keep it good.

  5. #5
    Quote Originally Posted by basil View Post
    Anyone care to send me their burger and sausage recipes please?

    Burgers:
    99% minced venison meat (Shoulder and other offcuts are fine), course plate, add 1% salt, lots of freshly ground black pepper, mix well, shape into burgers. I use a simple hand-press (approx. 10 online) to make 4 Oz. burgers, and small plastic disks available from www.sausagemaking.org. to keep the burgers seperate when frozen.
    • Do not be seduced by the marketing-men....

  6. #6
    http://www.thestalkingdirectory.co.u...ghlight=burger



    this is just one thread on it..... type into the search bar " burgers" and get a heap o previous posts ...give you plenty ideas hopefully


    lots of guys on here with excellent ideas on different mixes & methods either being home made throw in whatever in the cupboard type deal...( me most o the time)

    or a bought in mix from likes of scobiesdirect.com or a good one I used is tongmaster.co.uk or weschenfelder


    for me half the fun is experimenting..... start with a plain burger as if done well is hard to beat ..... but good fun to try different flavours



    paul
    Last edited by sauer; 03-04-2014 at 18:01.

  7. #7
    Thanks all.
    https://www.justgiving.com/John-Slee/
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

  8. #8
    Hi,

    I have recently prepped 6lb of venison (both back fillets and one whole roe haunch) and 1lb of pork belly through the meat grinder.

    For the seasoning I mixed

    1 tablespoon salt
    1.5 tablespoons garlic powder
    2 tablespoons chopped dried onions
    1.5 tablespoons of fresh ground pepper
    1 tablespoon of smoked paprika
    1 tablespoon of chilli powder
    1.5 tablespoons of freshly ground mustard seed
    150ml of cold water

    once all the spices have been thoroughly mixed I then added them to the meat and mixed the ingredients by hand for about 2 minutes to ensure that it was evenly distributed. I ran out of time so left he minced meat covered in the fridge for 24 hours and the next day it smelt incredible.

    The next day I fed the sausage casings and made a couple of 1\4 pound burgers.

    i shall be keeping this recipe to use again. I also think this would be a great recipe for smoking.

    best regards

    Backstop

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