Venison sausages
- Thread starter joe.222
- Start date
Erik Hamburger
Well-Known Member
Has anyone got any venison sausage recipes that work well and taste goooodhope someone can be of help thanking you kindly .joe
Basic recipe:
70-80% Minced venison course plate
20-30% fatty pork such as belly course plate
5% rusk
5% water
1 % salt
Freshly ground black pepper
Natural hog casings
Mix lightly by hand for a course loose texture or mix heavily and longer in a machine for a more firm texture.
After filling the hog cases the sausages need to hang in a cool place (7C or less) to mature for 24 hours, so the water that was added serves to distribute the salt and flavourings but evaporates through the skin during the maturation process.
And yes I know the percentages don't add up...it is all 'approx'.
I do find 1% salt of the total meat weight is sufficient , but be aware 'commercial' sausages contain a lot more salt, up to 2.5-3%, so some people find that my 'real' sausages don't taste as they expect/hope a sausage to taste, as they are conditioned to a mouth full of fat and salt.
Flavourings:
1. Spanish style 'chorizo':
Hot smoked paprika
Garlic
Fennel seeds
2. Continental:
Red wine instead of water
Crushed Juniper berries
Chopped onion
3. Moroccan:
Garlic
Chilli
Cinnamon
Cumin
Coriander
Chopped dried apricot or dates
Chopped onion
Lemon juice
Personally I resist pre-mixed flavourings such as 'Prague Powder' and other mixtures you can buy off the shelf, as it is full of artificial flavourings and chemicals, it makes an artisan product into a processed bland product. I recommend to use salt, black pepper and other different herbs and spices, if possible fresh in the case of herbs, and experiment!
Last edited:
Monkey Spanker
Well-Known Member
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