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About LinkBacksI 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 Tapatalk
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06-06-2018, 10:24 PM #10Member
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