First attempt at venison Sausages

[flyingfisherman]

Hi guys,

bought a mincer last year and its been an invaluable bit of kit.. We basically have substituted beef mince for venison when it comes to spag bol, chilli, lasagne etc. Ive also got a decent recipe for burgers which go down great. I was going to make burgers with this lot of venison but thought burgers arent really a winter food and that i should take the plunge and put the sausage attachment on the mincer.

I went to see my butcher to get the skins and pork and then used a similar recipe that i use for my burgers.. The missus and I had a morning making bangers.. It was a learning curve to say the least.. But we persevered and ended up with these.. Theyre drying in the chiller before we bag them and freeze them. Will add a pic of the cooked end product when we make tea tonight!

 

[csl]

Nice one! I keep meaning to teach myself the bunching into 3's trick

Any chance of sharing the recipe you used?

 

[Paul 600]

Well done! its important to let them bloom. This lets the colour and flavor develop.

 

[flyingfisherman]

Cheers Deerman.. how long do you let them 'bloom' for? just oven cooked 5 for tea.. they were good but too dry. The mix was 8lb venison, 4lb belly pork and 275g of cooked quinoa plus my seasoning..

 

[flyingfisherman]

Nice one! I keep meaning to teach myself the bunching into 3's trick

Any chance of sharing the recipe you used?

csl: Ive modified my burger recipe but they were a bit dry, maybe because i oven cooked them for a wee bit too long.

Heres how i learned to link.. in about 30 seconds.. dead easy when u get into it!!

http://www.youtube.com/watch?v=lQGKqVgl84o&feature=related

 

[375 mag]

You bringing some for the shoot freshly cooked for breakfast Saturday !!!

 

[re'M'ington]

Let them have 2 or 3 days hanging in the chiller before you do owt with them 'FF'

M

 

[flyingfisherman]

You bringing some for the shoot freshly cooked for breakfast Saturday !!!

Funnily enough.. yes!

 

[flyingfisherman]

Let them have 2 or 3 days hanging in the chiller before you do owt with them 'FF'

M

Whats the idea of idea of letting them bloom? i understand its to let the skins dry and to let the flavour mature? are they the only reasons?

 

[Paul 600]

That's about it, unless your doing black puddings which you wod oil to giveaway nice shine.

 

[Fisheruk]

Funnily enough.. yes!

Can we all come

 

[flyingfisherman]

Ha, think i need to persevere with the recipe first!! Its fine on taste and content, just a wee bit dry.. probably great in a casserole. Im going to try grilling some and see how they turn out.

 

[Paul 600]

Cheers Deerman.. how long do you let them 'bloom' for? just oven cooked 5 for tea.. they were good but too dry. The mix was 8lb venison, 4lb belly pork and 275g of cooked quinoa plus my seasoning..

Belly fat these days rarely has enough fat. You could substitute the belly with cooking bacon which may or may not contain smoked pieces which I quite like. The other option is to get your local butcher to order you some back fat. Mince through a course plate and mix with the other ingredients.

 

[flyingfisherman]

cheers matey... will try that next!

 

[IanLuc]

Cheers Deerman.. how long do you let them 'bloom' for? just oven cooked 5 for tea.. they were good but too dry. The mix was 8lb venison, 4lb belly pork and 275g of cooked quinoa plus my seasoning..

Did you put cold water with the mix ?
I made some last week with wild bore and some fatty shoulder pork they came out very nice.( I was really very surprised how good they tasted !!)

 

[flyingfisherman]

No water, no. I dont use rusk, i use quinoa which has been boiled, so the water content comes from that..

 

[luder]

I use a 70% meat to 30% fat mixture but i get the butcher to order in some pork fat i.e. the same as is found round the pork loin, no rusk but a small amount of water.. which leads to some "bleeding" never heard of the "blooming" will give it a try, last batch .. put 1lb into the rayburn cooker on low, and 45 - 1 hr later slow cooking and a few glasses of wine demolished the whole pound of sausages... lol fantastic !!!

 

[matt_hooks]

They came out dry because you oven cooked them. There's only one way to cook sausages, and that's in the frying pan. No point putting all that fat in there to keep them moist, and then cooking it off. Bung a couple in a pan with a touch of cooking oil and they'll be a million times better!

 

[375 mag]

They tasted spot on mate you bringing them every shoot day !!

 

[basil]

Mix in a couple of breasts of lamb, plenty of fat and grease in them.
basil.