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Thread: Venison sausages

  1. #1

    Venison sausages

    Has anyone got any venison sausage recipes that work well and taste gooood hope someone can be of help thanking you kindly .joe

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    Send ju13 a message from here. Great butcher who knows what it takes to be a winner. Not to far from Bolton either

  3. #3
    Quote Originally Posted by joe.222 View Post
    Has anyone got any venison sausage recipes that work well and taste gooood hope someone can be of help thanking you kindly .joe
    Basic recipe:
    70-80% Minced venison course plate
    20-30% fatty pork such as belly course plate
    5% rusk
    5% water
    1 % salt
    Freshly ground black pepper
    Natural hog casings

    Mix lightly by hand for a course loose texture or mix heavily and longer in a machine for a more firm texture.
    After filling the hog cases the sausages need to hang in a cool place (7C or less) to mature for 24 hours, so the water that was added serves to distribute the salt and flavourings but evaporates through the skin during the maturation process.

    And yes I know the percentages don't add up...it is all 'approx'.
    I do find 1% salt of the total meat weight is sufficient , but be aware 'commercial' sausages contain a lot more salt, up to 2.5-3%, so some people find that my 'real' sausages don't taste as they expect/hope a sausage to taste, as they are conditioned to a mouth full of fat and salt.


    Flavourings:

    1. Spanish style 'chorizo':
    Hot smoked paprika
    Garlic
    Fennel seeds

    2. Continental:
    Red wine instead of water
    Crushed Juniper berries
    Chopped onion

    3. Moroccan:
    Garlic
    Chilli
    Cinnamon
    Cumin
    Coriander
    Chopped dried apricot or dates
    Chopped onion
    Lemon juice

    Personally I resist pre-mixed flavourings such as 'Prague Powder' and other mixtures you can buy off the shelf, as it is full of artificial flavourings and chemicals, it makes an artisan product into a processed bland product. I recommend to use salt, black pepper and other different herbs and spices, if possible fresh in the case of herbs, and experiment!
    Last edited by Erik Hamburger; 14-05-2014 at 09:03.
    • Do not be seduced by the marketing-men....

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