First batch of sausages

[weblyish]

I have made pure venison sausages before, when I couldn’t get hold of any pork or other fat. They were very dry and tough if cooked just as sausages, but they worked in sausage casserole quite well, with a long slow cook.

This is good advice I did a big batch of beef sausages a while back and had a similar issue and only worked this out with the last few

 

[weblyish]

That on youtube i take it mate il look him up thanks

I always go to them via monarch website out of some sort of loyalty feeling but yes they are just on YouTube anyway

The Scott Rea Project - All You Ever Needed To Know About Venison & Game Butchery

 

[alun1960]

My way is soak skins overnight and flush through , 6lb venison 2lb boar belly (fatty pork) 12oz rusk 1lb ice cold water mixed 4oz seasoning of choice 10lb batch . Season meat and mince twice 6mm plate , add rusk and water mixed and mince again . Work the mix by hand until sticks to hand and cold water to get mixture just right to pump out , load stuffer and away to go .

 

[lukerobs]

They came out lovely a tad dry and dense, maybe il try some different skin as the hog skin is pritty thick and il add a little fat next time with the smaller nossle. Made a Nice brekkie taste lovely

 

[User00056]

They came out lovely a tad dry and dense, maybe il try some different skin as the hog skin is pritty thick and il add a little fat next time with the smaller nossle. Made a Nice brekkie taste lovely View attachment 418247

They look good! Next time you use the hog casings you could try adding a wee bit of lemon juice to the water? It can help tenderise them, although they do tend to be a bit tougher. I find sheep casings much better

 

[Shooterman1]

Amazon is your best bet,these are 24mm wide and are perfect for sausages

 

[lukerobs]

Amazon is your best bet,these are 24mm wide and are perfect for sausages

Look amazing them propper job il have to look how to tie them correctly

 

[Shooterman1]

Look amazing them propper job il have to look how to tie them correctly

50+ years as a butcher helps

 

[GWP]

Butchers sundries do a great rsnge of skins also rusk and seasonings

 

[jb1]

They look really good for your first go, besides that its more about taste.

Just seen this and i kind of disagree with the suggestion using lamb casings, yes they tend to be less tuff, but as a beginner they are far less forgiving when your filling, increasing the chance of splitting.
As far as lubricant goes water is your friend here, soak the skins over night and flush through under the cold tap, when you are filling keep the skin on the nozzle constantly wet. Also make a wetter mix than the recipe says.

 

[lukerobs]

They look really good for your first go, besides that its more about taste.

Just seen this and i kind of disagree with the suggestion using lamb casings, yes they tend to be less tuff, but as a beginner they are far less forgiving when your filling, increasing the chance of splitting.
As far as lubricant goes water is your friend here, soak the skins over night and flush through under the cold tap, when you are filling keep the skin on the nozzle constantly wet. Also make a wetter mix than the recipe says.

Thanks for the advice jb i will definitely be using more water with the casings in future and maybe a smaller nozzle

 

[SikaHunter]

I always add a bit of pork belly to the mix. I try for the fattest bits I can get as it really adds to the taste. I also use hog casings and steep them for about 40 minutes before I start and always finish the steep by running tap water through the middle of the casings. Never had a problem with them coming off the tube.
The sasuages you made look good so I would not have any concerns there.