Venison Sausage

Recipes for all sausages

Venison Sausage

Postby Jingzy » Wed Jan 28, 2009 9:42 pm

I have for a time been making venison sausages, I know some have asked in the past, here is mine.

1KG Venison
590g Pork Shoulder
51g Pork Seasoning
227g Rusk
400g Water

1. I mince the meat through a medium plate.
2. Add pork seasoning to the rusk and mix.
3. Add the dry mix to the meat and mix thoroughly.
4. Add the water to this and mix again, leave to the side for the rusk to soak up the water.

Fill the skins and enjoy.

By the way, a butcher friend of mine enjoys these.
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Postby johnfb » Wed Jan 28, 2009 9:49 pm

What seasoning do you use??
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Postby Jingzy » Wed Jan 28, 2009 9:55 pm

basic pork seasoning used in breakfast sausages. I have done this as they are eaten in the morning and not overpowering. I use venison seasoning for stronger flavours for BBQ.

P.S. Can a mod or admin put this into the normal sausages area please.
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Postby johnfb » Thu Jan 29, 2009 8:05 am

Done
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Postby Greyham » Sun Feb 01, 2009 2:07 pm

Again i am a little upset that rusk has been added. It is not necessary.
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Postby johnfb » Sun Feb 01, 2009 2:11 pm

I have to disagree
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Postby wheels » Sun Feb 01, 2009 2:36 pm

Rusk: No rusk - two different sausages - both fine by me.

What's this issue that some people have with rusk? If people like the style of the sausage it makes then why shouldn't they use it?

Who am I to judge?

Well made sausage of both types are great: poorly made sausage of both types are not.

IMO

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