Thread: Sausage

What's everyone's favorite home batched venison sausage recipe?

Ive just done a couple of runs using Dunningham mixes.
Honey and Soy, and Herb and Garlic. Added 25% pork fat. They're real nice, but I sorta feel that for the work involved, I could get a better end result with some tweaking.

Anyone got their own recipe they'd like to share, or any added extras to the store bought mix to try create the perfect venison sausage?

We stopped making our own. Get butcher to make us Cumberland flavour jobbies now. Previous batches were mostly venison and turned out primo. Latest batch is pure Wild pork....yeah not too shabby either.

Yeah, ive been down the butcher path. Im all about doing everything in house now. I'll look into the Cumberland. Cheers

We did KFC herbs n spices for one batch lol. The trick with any mix is to stop,fry a bit up...add more seasoning if needed.stop try again till get it right and for goodness sake write down quantities so can do it similar next time lol.

Lol, I can understand the KFC logic, great idea. It'd definitely make for an interesting sausage.

I add mince fatty pork and make a boerwors. Plenty of nutmeg in there to flavour them up.


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Originally Posted by Builder

What's everyone's favorite home batched venison sausage recipe?

Ive just done a couple of runs using Dunningham mixes.
Honey and Soy, and Herb and Garlic. Added 25% pork fat. They're real nice, but I sorta feel that for the work involved, I could get a better end result with some tweaking.

Anyone got their own recipe they'd like to share, or any added extras to the store bought mix to try create the perfect venison sausage?

Herb and Garlic. When mixed sprinkled cracked pepper in zig zag , then sea salt flakes in similar fashion. Gave it that lift. Gotta watch the additions because you can create a nightmare. Equipment off Zeropak.

Originally Posted by Builder

What's everyone's favorite home batched venison sausage recipe?

Ive just done a couple of runs using Dunningham mixes.
Honey and Soy, and Herb and Garlic. Added 25% pork fat. They're real nice, but I sorta feel that for the work involved, I could get a better end result with some tweaking.

Anyone got their own recipe they'd like to share, or any added extras to the store bought mix to try create the perfect venison sausage?

I'm a big fan of the QI continental bratwurst mix from Dunninghams, I add a little more fresh toasted and ground white pepper and coriander seeds and if I'm feeling frisky some frozen caramelised onion that i throw in on a coarse grind through the mincer with half my meat.

Other favorites are mexican jalapeño with diced halloumi cheese mixed through, fatty smokey bacon ends go well in this too.

Another one that came out well was a 50/50 blend of dunnihams venison and old english pork sausage meals with fatty mutton flaps thrown as part of the fat content..

I'm still trying to find my "perfect snag" but these all go well.

Hog cases not sheep cases.