Thread: venison sausages .. who makes their own?

Approx 25% fat at least, I've found works best. Pork fat is considered best but mutton is just as good(my best ever batch was when I chucked a dirty old sheep in the mix). Plenty of recipes on the net.
-Salt,pepper,water
-Something to bind it with like meal,crushed up biscuits, bread crumbs.Have heard but never tried but if you use enough fat they wont require a binding additive.(for the gluten free)
-Don't go to crazy by adding too many flavours at once. Keep it simple those basic things will provide most of the flavour.
- Make them up in small batch's so if there is a stuff up you wont have kilos of yuck sausages and try before you put them in cases.
-Let it set over night in the fridge before putting them into cases helps with flavour.
-Don't over fill the cases otherwise they'll split when you twist them up.
-Don't make the same mistake I did and just bung a whole lot of ingredients in and NOT write anything down and have them turn out awesome. Have never been able to make another batch the same.

Originally Posted by Frosty

Don't make the same mistake I did and just bung a whole lot of ingredients in and NOT write anything down and have them turn out awesome. Have never been able to make another batch the same.

Good advice, Frosty...