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Thread: Anyone willing to help/share Venison Sausage recipes??

  1. #16
    Member chrome's Avatar
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    Adds a bit of sweetness I bet
    I got a guy to run me some sausages a while back
    Veni chorizo.
    Shit they didn't last long


    Sent from my iPhone using Tapatalk

  2. #17
    Member Willie's Avatar
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    Quote Originally Posted by Natatale View Post
    Ive got about 30kg's of Venison for the mincer in the freezer, and l'm in Tauranga
    Not wanting to hijack the thread or take a chance away from anyone else however this little beauty has served me well over the years.
    Electronic Meat Mincer Sausage Maker - WHITE | Trade Me
    Sarcasm: lowest from of wit, highest form of intelligence.

  3. #18
    P38
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    Quote Originally Posted by Willie View Post
    Not wanting to hijack the thread or take a chance away from anyone else however this little beauty has served me well over the years.
    Electronic Meat Mincer Sausage Maker - WHITE | Trade Me
    +1 @Willie

    Although I got the Red version ............ Cos everyone knows red always goes faster

    Cheers
    Pete
    R93 likes this.
    Arguing with an Engineer is like Wrestling a Pig in Mud.

    After awhile you realise the Pig loves it.

  4. #19
    Member Kooza's Avatar
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    Good to hear some good reviews
    I'm looking at getting a mincer
    Dicko likes this.
    Went to buy some camouflage trousers the other day but I couldn't find any.

  5. #20
    Jok
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    From over the pond. Venison Scotch eggs. Same mix as mentioned above. Boil eggs as you like. 1/2" or less of meat round your egg. Roll in egg wash and double layer of toasted breadcrumbs. In oven medium heat for 30 mins. Out and eat. Go down great on the bar over here. Jok.

  6. #21
    Member Blue Arrow's Avatar
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    @Willie and @P38 I have the same in black. I had only used it to make mince until last weekend, when I made my 1st lot of sausage (with goat):

    Name:  Sausage.jpg
Views: 49
Size:  54.3 KB

    Used hog casings as sheep ones don't fit on my stuffer tube. I ordered them off this guy: https://oskarbutcher.co.nz and he emailed through a bunch of recipes and instructions on how to build a cold smoker.

    I added 30% pork backfat, which is reccomended as the minimum and you can go as high as 50% fat.
    Main thing is keeping the meat, fat and mincer cold while grinding. I found keeping the metal bits in the freezer for an hour before hand helpful.

    This book was awesome and gave me all the advice I needed: https://www.bookdepository.com/Charc...mOZhoC0Ovw_wcB

    You could try this guy if you don't want to fork out for a book. Can be a little hit and miss, don't get me wrong some of his recipes are awesome (but others less so):
    Sausage Recipes - How to Make Sausage

    Good luck
    Last edited by Blue Arrow; 02-02-2017 at 02:52 PM.
    P38 likes this.

  7. #22
    Member Willie's Avatar
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    @Blue Arrow, you nailed that bugger!
    I would say personally for me 50% fat is too much, I want it to keep the meat moist but not dripping out the sausage however horses for courses.
    Let us know how it tastes as it looks great!!

    Mine is actually black as well I just couldn't find a link to that colour
    Red might be faster but everyone knows once you go black.....
    Blue Arrow likes this.
    Sarcasm: lowest from of wit, highest form of intelligence.

 

 

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