Woodsmoke
Well-Known Member
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
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