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Thread: venison sausage idea?

  1. #1
    Member silentscope's Avatar
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    venison sausage idea?

    i just finished mincing 15-20kgs of venison and 10kg of mutton, what should i add in the way of herbs/spices to make then nice? this is my first attempt at home made saussies. i asked in the sausage thread but no one had any answers.

  2. #2
    Member oneshot's Avatar
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    if you mix the two meats together your sausages will taste like mutton because of the fat in the mutton, better off making pure venison sausage and just adding pork fat, make the mutton sausage just pure mutton.
    veitnamcam and EeeBees like this.
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.

  3. #3
    Member Gapped axe's Avatar
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    I would say 10% mutton to venison, a sausage needs a binder as well as a bit of fat and nothing else.
    "ars longa, vita brevis"

  4. #4
    Member silentscope's Avatar
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    what do you use as a binder? i thought being in a casing thats what holds them together? and is it not good to have a big mix of mutton and venison? im just after a nice tasty sausage that isnt too dry or full of non meatyness.

  5. #5
    Gone But Not Forgotten Toby's Avatar
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    Sage and onion? Mix up a little bit and cook her up and try it. Saves ending up with a pile of sausages you dont like

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    Piece of advice man. Dont over stuff the casings. Leave a little slack as the sausies will expand when you cook them and will explode if they are packed to tight. You wont be able to roll em into individual sausies either.
    Veni will need extra fat. Chorizo style sausies work super well with veni. They are best hot smoked though.

    What toby said, take a bit of the mix and experiment, frying each little mix and tasting.

  7. #7
    Member oneshot's Avatar
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    Quote Originally Posted by silentscope View Post
    what do you use as a binder? i thought being in a casing thats what holds them together? and is it not good to have a big mix of mutton and venison? im just after a nice tasty sausage that isnt too dry or full of non meatyness.
    Nothing wrong with that if its the way you want it, personally I wouldn't waste good venison just to have it tasting like mutton, I want my venison sausages to taste like venison, Pork fat wont flavour it only add the fat needed. Use eggs as a binder or arrow root powder, milk powder.
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.

  8. #8
    Member Willie's Avatar
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    Quote Originally Posted by oneshot View Post
    Nothing wrong with that if its the way you want it, personally I wouldn't waste good venison just to have it tasting like mutton, I want my venison sausages to taste like venison, Pork fat wont flavour it only add the fat needed. Use eggs as a binder or arrow root powder, milk powder.
    Go to you tube it is great for this. Same as you silent I have my mincer primed including sausage stuffer attachment, my venison will be out the freezer tomorrow and gonna make some sausages on the weekend.
    One of the tricks for binding is to take some of your mix and emulsify it. That is to mix it up with a small amount of water so that it forms a paste and that will help the sausages bind together. Apparently using iced water is better for the mix as well. Pretty much keep everything as cool as possible.
    Have a think about taste combinations that work, or that you already like, such as apple and cider, cheese and red wine, pear and walnut. You can google a whole lot more. Mix a very small amount and fry it up, if it tastes good then so will your sausages.
    Also once you have made your sausages leave them in the fridge for a day or two to help the flavours mix and there you go.
    I have a heap of venison fat and also going to add pork fat, about a 3rd fat works apparently.
    Thinking one with Worcester sauce in it and maybe a red wine and garlic and a Jamaican jerk type taste. Might just check out some of the flavours in the supermarket and see what inspiration it brings. Keen to see how you get on with it.

    good luck.
    Sarcasm: lowest from of wit, highest form of intelligence.

  9. #9
    Member Micky Duck's Avatar
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    HERES WHAT WE DO
    you will need to read slowly as I cant type fast.
    2lb meat
    2 tblspn salt
    1 tspn pepper
    1tspn paprika
    cider vinergar 1 tblspn
    1 tblspn brown sugar
    1 tblspn flavouring eg Tuscan herb from masterfoods
    1 tblspn corn flour
    many heaps garlic...tbspnish
    add pork fat as to how much???? about 10% weight wise in last batch=PRIMO
    mutton flaps don't work anywhere near as well as pork fat they were still dry.

    this is Gluten free
    last batch meat was 60% venison 40% arapawa OLD ewe (boned out all but hind quarters)
    all sorts of meat off cuts get chucked into a 20ltr bucket in freezer,when its full we crank up the kenwood and go to it.
    Last edited by Micky Duck; 04-05-2015 at 07:58 PM. Reason: need to add

  10. #10
    Member Marty Henry's Avatar
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    Cant recommend the use of venison fat, seems to go rancid but definitely pork fat. A proper butcher is my source but you may be able to get lard elsewhere. I have seen lard in supermarkets that is actually dripping (beef fat)

  11. #11
    Member Rich007's Avatar
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    Quote Originally Posted by Nick-D View Post
    Piece of advice man. Dont over stuff the casings. Leave a little slack as the sausies will expand when you cook them and will explode if they are packed to tight. You wont be able to roll em into individual sausies either.
    Veni will need extra fat. Chorizo style sausies work super well with veni. They are best hot smoked though.

    What toby said, take a bit of the mix and experiment, frying each little mix and tasting.
    If my work annoys me, I cull them

  12. #12
    Member samba's Avatar
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    Just play with spices. You need to be careful not to over do them. I use mustard powder, cumim, chilli, sage and onion but not much of each. Salt an pepper also but be careful of salt as you don't want to dry it out to much. You will also need a binding agent.
    If you can don't use synthetic casings instead get the real deal they hold together better when cooked. you want the casing not to burst when cooking as it holds in juices to cook better you can prick them at the end to let out fat.

    DO NOT over mince the meat.

    That's my 2 cents but there are so many ways to do them. GOOD LUCK!!!

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    The only additive I haven't seen mentioned is "cranberry jelly" The stuff from the supermarket with the whole cranberries in it or a packet or two of dried cranberries???

    I have added these to my ven saus ( done by my tame butcher who I trust completely) for years & the sausies are VERY tasty.

 

 

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