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Thread: Sausage

  1. #1

    Sausage

    I've tried a few recipes for fresh venison sausage in the past, but all of them seemed to produce an over-dry texture that I really didn't like. I usually tend to make Summer Sausage or Smoked Sausage as they tend to keep a better texture in my experience. I adapted a Len Poli recipe this morning though, and the results are outstanding, I'm happy to report

    2.5kg venison (I used a shoulder from yesterdays hind)
    1kg pork back fat
    1 cup red wine
    4 Tbsp salt
    1 large onion (minced)
    2 cloves garlic (minced)
    4 Tsp black pepper
    2 Tbsp fresh rosemary
    1 Tsp mace
    1 cup skimmed milk powder

    Grind, mix well with 1 cup of ice water, then stuff into hog casings. This gives you a decent 30+mm diameter sausage that holds its moisture in

    I guess you could add juniper berries. However, I don't like them so I don't bother
    Attached Thumbnails Attached Thumbnails 20150214_141825[1].jpg  
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  2. #2
    looks good, its making me feel hungry, and I have not long had my dinner

  3. #3
    They certainly look meaty.

    no rusk?

    the rusk helps retain the fat and juices to give a juicier banger.
    There is a place on this planet for all of God's creatures, right next to my tatties and gravy!!!

  4. #4
    Quote Originally Posted by Dan Gliballs View Post
    no rusk?
    Nope. That's what the milk powder is for. Can't remember the exact science, but it reacts with the proteins to help bind the fats to the meat & prevent moisture loss. Means you can keep the meat content up & get a top-quality sausage without having to add bulk or phosphates, and keep it moist
    Last edited by Woodsmoke; 14-02-2015 at 16:18.
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  5. #5
    Cheers woodsmoke will have to try that with next batch

    What brand of milk powder are you using? / recommend

  6. #6
    Supermarket brands work just fine, Sauer
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  7. #7
    I have always had the same issue, too dry. Will try this next time, thank you.
    So much to learn and so little time left

  8. #8
    Look forward to hearing how you get on, Nigel. The milk powder works wonders, as long as you add enough fat to begin with Rusk does work, but it tends to act as a sponge, with the milk powder the fat is more evenly-distributed throughout the sausage
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

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