Game sausages

[milesthemeat]

I notice there is a mix for game sausages on the site.

However i just placed an order and didn't add it! I quite fancy giving some game sausages a go though. Does anyone have any tried and tested recipes.

I've got some pheasant, rabbit and venison that i can add.

A friend of mine has also got me some Bison which i am going to try and make into a sausage - any tips!!! I guess its like beef???

Thanks

Miles-the-Meat

[Fallow Buck]

MTM,

I've used the game mix a few times now and it is very good, (if a little salty for me but that's another thread!! )

It is the mix I always use for my venison.

for every Kilo of meat I add:

150-200g of prok back fat or 400g of smoked streaky bacon
100g Rusk
Enough water to bind.
25g game mix
50g dried fruits finely chopped (apricots/cranberries etc) optional

I stuff in hoggs casings and link them long so two sausages per portion.

Steph said they were out of game mix so I am trying the Old english instead tonight.

Have fun,

FB

[welsh wizard]

HI MTM

I make a lot of game sausages during the season and I have in the past, like FB used the Game mix and I too have found it quite salty for my taste. However I have been using the Sage and Onion mix and per 2kg's of meat I have added a jar of cranberry jelly which has consistantly given me a good sausage.

If I make my own I tend to use a variety of herbs of which thyme, garlic and parsley feature, I am sorry I dont have quantities to give you it just goes in by instinct. Fry a little pattie off once you have made the mix and you will soon taste if it is lacking or overpowering in taste and adjust accordingly.

Just a tip but I once put cranberries soaked in port into my game mix but it came out too sweet and spoilt the sausage. However dried cranberries on their own going into the mix is excellent.

Re Bison sorry but I have never made a sausage with it but you wil need quite a large skin!

Cheers WW

[Michelle]

Hello milesthemeat! Bison is a very lean meat similar to moose meat,I am in Canada and have eaten alot of this sort of thing.When I make fresh sausage with bison, elk or moose meat I generally use the recipe below. It is wise to go easy on the garlic first try,I am glad we did because it would have been too much!

VENISON SAUSAGE

4 lbs. Venison, coarse ground
1 lb. Bacon, fine ground
8 cloves Garlic, pressed (we used 4 cloves)
2 Tbsp Sugar
1 Tbsp Salt
1 Tbsp Sage
2 Tbsp Black pepper
1 1/2 tsp Mustard seeds
1 tsp Allspice, ground
1 tsp Coriander, ground
1 tsp Marjoram
1 cup Cold water or Red wine

Mix dry ingredients with the water, add garlic.
Mix well with Venison and bacon. Chill overnight.
Stuff into Dewied hog casings.
Cook, bake or fry.

Thanks to Dewied �Home Pack� Sausage casings.

[milesthemeat]

Thanks for the tips guys...

I cant wait till Saturday now as i've got loads of things to try!

I'll let you know how i got on in this thread.

Cheers

Miles-the-Meat

[Fallow Buck]

MTM,

I made up 10kg's of venison sausages yesterday uusiong Franco's Old English Mix. I used the mix at just over 20g/kg and the taste of the test pattie was great. In fact I'm thinking of only using the old englishh from now on. On the next batch I might just increase the seasoning by 5g/kg.


The mix was:

7.5kg Ground venison
750g Rusk
200g Old English Mix
1kg Poork Back fat double minced from frozen.
1kg water


Rgds,

FB

[Big Guy]

Garlic Sausage

8 lbs. Pork butts
8 lbs. game meat (venison, moose, bear)
4 Tbs. salt
2 Tbs. Black pepper
1- 1/2 Tbs. Ground caraway
1- 1/2 Tbs. Ground coriander
1- 1/2 Tbs. Garlic powder
1- 1/2 Tbs. Mace
1- 1/2 quarts ice water
1 Cup Soya Protein concentrate

Grind all meat through a medium plate. Add ice water then spices mix. Refrigerate overnight.
Stuff into natural hog casings.

[Big Guy]

Italian Sausage

8 lbs. Pork butts
8 lbs. Game meat
4 Tbs. Salt
11/2 Tbs. Sugar
11/2 Tbs. Ground Coriander
11/2 Tsp. Fennel Seed
3 Tsp. Black Pepper
11/2 Tsp. Ground Caraway
11/2 Quarts ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
� Tsp. Granulated Garlic
1Cup Soya Protein concentrate

Grind meat through a Medium plate. Add ice water and spices, mix well. Refrigerate overnight to blend in the spices. Stuff in natural hog casings.

[dbabkb]

I notice there is a mix for game sausages on the site.

However i just placed an order and didn't add it! I quite fancy giving some game sausages a go though. Does anyone have any tried and tested recipes.

I've got some pheasant, rabbit and venison that i can add.

A friend of mine has also got me some Bison which i am going to try and make into a sausage - any tips!!! I guess its like beef???

Thanks

Miles-the-Meat

You can always use a premixed seasoning rather then mixing your own recipe. I have used some from http://www.onestopjerkyshop.com/ and made some great sausage from deer venison (60% venison and 40% pork). I would recommend the Old fashioned Pork seasoning or the wild game seasoning. I have used both of these and they worked perfectly. "One Stop Jerky Shop" carries several brands so you might want to try this route. I like to use the premix because they are proven recipes and the measurements of each spice is already done and I don't have to hunt down each one.
I see you mentioned pheasant and if I recall they had some seasoning for turkey which would probably work just fine.

Happy sausage making!!