Dinner thread?

[R93]

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 reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

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

[Beaker]

I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

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

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....

[R93]

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....

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

Sent from my SM-G965F using Tapatalk

[Beaker]

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

Sent from my SM-G965F using Tapatalk

I shall limit the amount you get then......

[Rushy]

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....

Happy to do my bit on the sausages but you can stick your toothpick of hot sauce up ya gunga.

[veitnamcam]

I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

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

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.

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.

[R93]

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.

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.

I know what your saying.

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

Sent from my SM-G965F using Tapatalk