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About LinkBacksI'm using a tooth pick to get the right amount!Originally Posted by veitnamcam
These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.
But deviled in a sauce they swelled up and were soft juicey and delicious.
Very very small dab of madness on mine after the famillys was dished out.
Sent from my SM-A320Y using Tapatalk
Need mashed spuds (high butter and cream ratio...) with that though.......
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06-06-2018, 10:21 PM #1Member
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Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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06-06-2018, 10:24 PM #2Member
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I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages. Originally Posted by veitnamcam
These herby wild venison sausages smelt fantastic while aging but if im honest wernt that flash when fried or baked they ended up a bit dry and intense.
But deviled in a sauce they swelled up and were soft juicey and delicious.
Very very small dab of madness on mine after the famillys was dished out.
Sent from my SM-A320Y using Tapatalk
I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
If I get my local butcher to make some, he ups the fat to 30% as well.
Sent from my SM-G965F using TapatalkDo what ya want! Ya will anyway.
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06-06-2018, 10:28 PM #3Member
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I reckon your talking Shit. Originally Posted by R93
Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......
Oh and hot sauce incoming with some brass and lead....Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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06-06-2018, 10:31 PM #4Member
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Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up Originally Posted by Beaker
I reckon your talking Shit.
Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......
Oh and hot sauce incoming with some brass and lead....
Sent from my SM-G965F using TapatalkDo what ya want! Ya will anyway.
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06-06-2018, 10:39 PM #5Member
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I shall limit the amount you get then...... Originally Posted by R93
Ha Ha I have been waiting for this magic sauce. I will add some to my next batch of sausages and send some of those up
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Please excuse spelling, as finger speed is sometimes behind brain spped........ Or maybe the other wayy.....
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07-06-2018, 06:35 AM #6OPCz
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Happy to do my bit on the sausages but you can stick your toothpick of hot sauce up ya gunga. Originally Posted by Beaker
I reckon your talking Shit.
Send about 5kg up and @Rushy and me will give them a try, and report back our thoughts......
Oh and hot sauce incoming with some brass and lead....It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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06-06-2018, 10:47 PM #7Almost literate.
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Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage. Originally Posted by R93
One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
ok I am fussy but I pay good money and have every right to be fussy imo."Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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06-06-2018, 11:11 PM #8Member
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I know what your saying. Originally Posted by veitnamcam
That's why I started making my own.
But in saying that my local butcher is very consistent and he is cheap. Last lot I got done was 30 bucks for 11 kgs
His last batch was amazing.
I am boring and just get him to add chilli and garlic but everyone comments on them at a BBQ so I am reluctant to try anything else
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06-06-2018, 11:02 PM #9Gone.................
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A good mate gets his done locally and to be fair his last lot ( gluten free goat/wild pork/chamois & venison) were bloody delicious
Trust the dog.........................................ALWAYS Trust the dog!!
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07-06-2018, 06:39 AM #10OPCz
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What is it with this bloody gluten free nonsense Mikee. The world has gone fucking mad. Food is food and I'll take mine with an extra serving of gluten (whatever the fuck that is) thanks. Originally Posted by mikee
It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
What more do we need? If we are above ground and breathing the rest is up to us!
Rule 1: Treat every firearm as loaded
Rule 2: Always point firearms in a safe direction
Rule 3: Load a firearm only when ready to fire
Rule 4: Identify your target beyond all doubt
Rule 5: Check your firing zone
Rule 6: Store firearms and ammunition safely
Rule 7: Avoid alcohol and drugs when handling firearms
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29-06-2018, 08:12 PM #11Ex stick thrower
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Alass poor bernard I knew him well
Real guns start with the number 3 or bigger and make two holes, one in and one out
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08-06-2018, 02:35 PM #12Member
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Fish burgers and wedges,damn those wedges were spicey.
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
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09-06-2018, 11:05 PM #13Member
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Fish burger in taihape
"Thats not a knife, this is a knife"
Rule 2: Always point firearms in a safe direction
CFD
tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
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09-06-2018, 11:20 PM #14Almost literate.
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Ill "like" that cos it made me laugh. Your a bloody weapon of mass tomato sauce Dundee Originally Posted by Dundee
"Hunting and fishing" fucking over licenced firearms owners since ages ago.
308Win One chambering to rule them all.
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13-06-2018, 09:14 PM #15Member
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Mumma bear was out tonight so I was on tea duties.Made a chicken and leak pie.With everyone’s initials on there piece lol
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