My first Fallow burgers

[VSS]

They don’t end up like sausages at all - definitely burgery but maybe not as loose as some you might get.
Maybe the amount of mixing is so is less than you imagine - it certainly doesn’t look like sausage meat but it’s also not like minced venison - somewhere in between.

Perhaps you're not so vigorous as you like to think you are...

 

[TringSaint]

Perhaps you're not so vigorous as you like to think you are...

Probably!! The wife does keep telling me that but I’m not sure what she means!!

 

[FilipRugby]

Probably!! The wife does keep telling me that but I’m not sure what she means!!

Hahahahaha you just made my day boys

 

[VSS]

Probably!! The wife does keep telling me that but I’m not sure what she means!!

Problems with your sausage, old son!
That's what she means.
Texture not firm enough.

 

[TringSaint]

Problems with your sausage, old son!
That's what she means.
Texture not firm enough.

Never mind the firmness, it’s the girth that counts!!

Clap your eyes on these monsters!!

 

[VSS]

Never mind the firmness, it’s the girth that counts!!

Clap your eyes on these monsters!!
View attachment 412685

Look a bit limp to me

 

[TringSaint]

Look a bit limp to me

Cheeky!!
They are perfectly turgid!!

 

[VSS]

Not wanting to be outdone:

 

[TringSaint]

Very good.
I think my burgers are a bit more mixed that yours but not by much.
As for sausages, I’m yet to get the sausage stuffing right as they always end up well filled!!
They are very tasty tho!

 

[FilipRugby]

Wow I'm impressed with both of your sausages, however it sounds I'll try to make my own soon. I'll let you know what I come up with

 

[TringSaint]

Wow I'm impressed with both of your sausages, however it sounds I'll try to make my own soon. I'll let you know what I come up with

If you are going to make sausages you need lots of pans or bowls or trays to hold the different meats. Nisbets is a good place to look.
Waschenfelder direct is a good place to buy casings and ingredients.

I have a mechanical stuffer which holds 7 litres of meat at a time so I only mince once but you can use a mincer with an attachment for stuffing.

Key thing is to add fatty pork to your venison else it will be dry - my mixes end up with 83% meat at a ration of about 75/25 venison to pork. I add less water and less risk and also use more meat per mix than the seasonings recommend but also add lots of chopped herbs to the mix.

Produces a lean and very meaty sausage that doesn’t shrink when you cook it.

 

[gelert]

Another tip is to stick your burgers and sausage layered flat in the freezer for an hour or so after shaping.
That way,when it comes to vacuum sealing they dont get squashed and loose their shape.

 

[FilipRugby]

Another tip is to stick your burgers and sausage layered flat in the freezer for an hour or so after shaping.
That way,when it comes to vacuum sealing they dont get squashed and loose their shape.

That's a good one, i will keep that on my mind. Thank you

 

[gelert]

That's a good one, i will keep that on my mind. Thank you

Acidity is your friend with venison.
I like to sweat some red onions in balsamic and brown sugar in my mix.
Frying a small sample is good too to check for seasoning.

 

[TringSaint]

Another tip is to stick your burgers and sausage layered flat in the freezer for an hour or so after shaping.
That way,when it comes to vacuum sealing they dont get squashed and loose their shape.

Good point.

Making sausages and burgers, jerky, prosciutto, etc is THE reason why I shoot deer.

The stalking is good, but nothing beats sitting down to a nice rare piece of haunch steak, or a burger etc with your own home brew, some home baked bread, own pickles or chutneys and salad / toms etc. that is the bit that fulfils and fills me full!!

 

[gelert]

I think the humble burger doesn't get the recognition it deserves sometimes.

 

[TringSaint]

I think the humble burger doesn't get the recognition it deserves sometimes.

The BIG questions is:

Sliced chilli or no sliced chilli in a cheeseburger??

 

[gelert]

The BIG questions is:

Sliced chilli or no sliced chilli in a cheeseburger??

Now we've started something.
Well I do a chilli jam for the top,sweet chilli,red onions,balsamic and brown sugar.
Base is burger sauce mayo, ketchup dijon,chopped shallot, chopped gherkins,gherkin juice and sugar.
Some nice crisp iceberg lettuce, tomato,and a nice sharp mature cheddar and sliced gherkins for me on top,but the lidl chilli cheese is also banging.

 

[FilipRugby]

Good point.

Making sausages and burgers, jerky, prosciutto, etc is THE reason why I shoot deer.

The stalking is good, but nothing beats sitting down to a nice rare piece of haunch steak, or a burger etc with your own home brew, some home baked bread, own pickles or chutneys and salad / toms etc. that is the bit that fulfils and fills me full!!

Yeah i think that's the point

 

[FilipRugby]

Now we've started something.
Well I do a chilli jam for the top,sweet chilli,red onions,balsamic and brown sugar.
Base is burger sauce mayo, ketchup dijon,chopped shallot, chopped gherkins,gherkin juice and sugar.
Some nice crisp iceberg lettuce, tomato,and a nice sharp mature cheddar and sliced gherkins for me on top,but the lidl chilli cheese is also banging.

My mouth's watering! I see that there is still a lot ahead of me. I can't wait.