Mixed meat sausages

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Hi Guys

i think I have nailed the sausage making now, now getting consistent weight and sizes at last

experimentation is the in word now. .

Anyone have any recipes for venison and other meats together, I have access to pork, rabbit, pheasant, partridge, wildfowl and pigeons as well as venison to trial on

Have used venison and pork in various persuasions and good results, just wondered if anyone has used game etc with a reasonable result on taste and are there any better fillers/rusks/ spices etc to use, at present very low on spices etc, all mine have been really plain jane sausages.

Any suggestions or recipes would be most welcome

atb

phil

 

[FGYT]

whats your Venison mix Im about to try making some and burgers

 

[badbob]

Try 70% venison (trim any sinew away)
20 % fatty pork
10 % breadcrumbs
salt pepper nutmeg sage
onion if you want
or chili if you want them hot.

blend but not too fine

you know its all good meat you put in
press them into flat round burgers
eat as sausage or burgers.. breakfast or dinner

(they retail at about £9 a kilo from posh shops)

 

[RDG]

I've made venison and rabbit mixed, was ok. Also rabbit and pigeon mixed, which worked well to me. Used a standard pork sausage seasoning mix as I found the general venison/game mixes a bit strong.
Only down side was you need to prep down a lot of bunnies and pigeons to make a bigger batch !

 

[Overlay]

Hi Guys
i used 7 to 1 mix
7 pound of venison. One pound of belly pork one pint of rusk and seasoning salt & pep only pint chilled water

Next batch I used the same but with a pack of butchers seasoning mixed sage etc with chilled dry cider instead of water

Both were delicious, the chilled water one held up fantastic on cooking, really pleased as it was just same old same old, even the Mrs commented on them as usual but this time in a very positive way

Next batch will be to have a go with rabbit, pigeon and venison to make up the 7 pound in weight, then pork fat and butchers seasoning pack and use chilled cider On Light mince. - that one seems to taste better. Might be the cider who knows.

Initially I made a batch of straight venison chipolatas on fine mince with no pork fat. Could have used em for fixing oak beams without having to drill a pilot hole hard or what. My wire didn't complain on the extra dog food
Though.

best part is, I don't have any waste at all, just bones now, any rough stuff goes to the dogs.




Getting hunger paings already thinking about it

cheers

phil

 

[Dallascorban]

RDG
Can you give some more details on your rabbit mix's

 

[stratts]

I had a little session the other week and did this as a starter mix.

3lb muntjac mince - lean trimmed meat only
1lb minced pork shoulder
Salt
Pepper

Then tried a few differing additions like worcester sauce, chilli flakes, garlic powder, mixed herbs, etc, but found the best one to be garlic powder and cranberries that had been soaked in port. Yet to do a proper batch of sausages but I reckon they will be proper tasty!!

 

[RDG]

If I remember right the ratios were Venison 75% to Rabbit 25%. The Rabbit and Pigeon were 50/50 for the meat.
10lb meat, 3/4lb rusk, 1 1/2lb water, 4oz standard traditional pork saus' seasoning.

 

[Overlay]

Rdg

any pork in the mix ? For the a bit and venison

atb

phil

 

[RDG]

Hello Phil, no, I didn't put any pork in those ones. They were both firm sausages, more like a traditional Cumberland or Toulouse in texture than a standard pork sausage.
If I was going to add pork it would be thick end belly from up near the shoulder by preference or going into the 'hand'. I'd be after the thicker and more solid white fat.
Ratio would probably be around 1 1/2 to 2lb of that to 8 1/2 or 8lb of the other meats. I might drop the rusk content slightly aswell to balance extra moisture of the pork.

The real fun of making your own sausages is getting them how you like them and being able to jiggle. The ones I make for home or friends are very different beasts to the ones I make at work (which are still decent sausages)

 

[Overlay]

Hello Phil, no, I didn't put any pork in those ones. They were both firm sausages, more like a traditional Cumberland or Toulouse in texture than a standard pork sausage.
If I was going to add pork it would be thick end belly from up near the shoulder by preference or going into the 'hand'. I'd be after the thicker and more solid white fat.
Ratio would probably be around 1 1/2 to 2lb of that to 8 1/2 or 8lb of the other meats. I might drop the rusk content slightly aswell to balance extra moisture of the pork.

The real fun of making your own sausages is getting them how you like them and being able to jiggle. The ones I make for home or friends are very different beasts to the ones I make at work (which are still decent sausages)

cheers. RDG

+ 1 on the fun side. Some of my first episode of sausage making was hilarious, I used ultra thin skins I got off the net somewhere. Some were like three sausages in one and a few resembled onions, I get all my bits now from my local butcher, skins, herbs etc and they are brilliant.

Have raised a few laughs on the the improving runs of Burger and sausage making, all I buy now is straight pork sausages, got no venison waste at all, even use the clean bones for fox bait. Really chuffed at the finished product, my mrs paid for a butchery course for a birthday present at a local butchers for pig and lamb carcasses, having only ever butchered deer it was a really good learning curve, having never used a saw before on a carcase, as well, the cuts are so different and look so different to rolled leg and steak or a hock, really enjoyable, recommend a domestic butchery course, covered all areas sausages, burgers, cuts and dry curing, bacon the whole shooting match

atb

phil

 

[FGYT]

DId a mix last night modified a online recipe for sausages and did it as burger mix really nice but a bit to much pepper and Garam masala for the missus taste

I recomend
Ingredients

for mix Rusk skins etc ring them as they cater for different size stuff ie home or Butcher


Next on the list is trying to get a Rabbit front leg like a Chicken Hot wing

 

[Overlay]

The lamb and mince on the website is worth a try I think.

cheers

phil

 

[British Shooting Services]

Some sausage mixes I used to make and sell a lot of, made using commercial sausage mixes (Dalesman and Leonards), which are available from most butchery suppliers. I often put beef fat into the sausage mix, but also used pork fat.

Venison sausage with Cranberry and Orange (Dalesman mix)

Pheasant and smokey bacon (Dalesman mix)


Wild boar Porky leeky (Leonards mix)


Leonards and Dalesman have websites with a lot of useful tips on. Leonards mixes come with weight/ mixing instructions, for the Dalesman mixes ask the supplier for the mixing ratio, they should have copies of each mix.

Roe burgers I always used the Dalesman Beef and onion burger mix, fat percentage, as much as you feel is right.

DON'T USE THE FAT FROM DEER CARCASSES, it has a higher melting point than pork or beef, so when you bite into a burger or sausage you can end up with a lump of fat in your mouth, plus we found it could often make them taste slightly bitter.

I would also recommend you use natural casings for the sausages (hog or sheep). They split less and are easier to tie, but make sure you soak and wash them properly, otherwise you will end up with a very salty sausage.


Ade

 

[FGYT]

The lamb and mince on the website is worth a try I think.

cheers

phil

yes ive a 10lb pack of Minted lamb mix ready for sausages my kids love minted lamb kebabs on a stick in the summer for BBQ