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I asked my missus to go out and get me 4kgs of pork belly for a batch of venison sausage. She came back with 4kg's of flare fat!!!

The result after freezing the fat and mincing then mixing with the frozen cubed venison and mincing again was the best sausages IU have ever made.

The ricipie was as follows (or Fallow's.... ahem!!)

4kg's Venison
900g lean pork mince
1500g Flare Fat
350g rusk
Half a pint of Water
60g Francos Game seasoning
3tsp Francos Italian seasoning
2 onions finely diced and sweated in butter till golden
3tbsp fresh frozen sage
1tsp Cinnamon
3tsp Garlic Salt
2tsp Seasalt
3tsp ground white pepper.

Oh..... I also drank 2 San Miguels while I was making the mix and stuffing them just in case you want to get all the variables right!!

Regards,
FB

That sounds divine FB. I must get my hands on some venison soon and make up a batch.

Cheers

Jen

I made up a small batch of Southern Indian style this weekend with tamarind, coconut, chilli flakes, cumin and coriander. Very tasty indeed.

Aw com' on Jen don't be selfish, share the recipe, they sound really nice!

I'll try Tristar, but I do tend to cook by the chuck in a bit of this and a bit of that method.

Firstly I made up a kilo of the usual pork(or lamb or beef) to rusk to water mix. To that I added 'about' a tblsp of tamarind sauce, the same of desiccated coconut maybe more, 2 tsps chilli flakes, you could use chilli powder, 2 tsps ground cumin, 2 tsps, ground coriander, 1 tsp garlic powder. juice of a lime, salt to taste. I'm not a salt fan so about half a tsp will do me. I use ordinary teaspoons heaped when I describe a 'tsp'.

They are good, and wont last long. Hope this helps

Cheers

Jen

Thanks Jen,

They are definitely on the must try list as soon as I get home!

Regards,
Richard

Forgive my ignorance, but what is '"flare fat"?

HI Lee,

Flare fat is the layer of fat that is founs along the inside of the belly cut. It usually just pulls of and has no skin on it being internaly.

It is also usually the smoothest and creamiest of the differnet types of fat found on a pig. It's particularly nice in a sausage as it will spread well in the mix and melt easily when cooked.

Rgds,
FB

Fallow Buck wrote:HI Lee,

Flare fat is the layer of fat that is founs along the inside of the belly cut. It usually just pulls of and has no skin on it being internaly.

It is also usually the smoothest and creamiest of the differnet types of fat found on a pig. It's particularly nice in a sausage as it will spread well in the mix and melt easily when cooked.

Rgds,
FB

Well you learn something new everyday, cheers!

Hey Fallow,

What is Francos Game seasoning? I assume Franco is a brand name but could you describe what it tastes like? The ingredients involved would be even better but I'm guessing they might not be listed in detail.

franco runs this forum and the shopfront @ sausagemaking.org
pre-mixes can be found here

Hi all, I'm happy the forum is back up.
I got my first deer of the season this past Sunday. 1 or two more and i'll start making sausage.
I have been listening and reading past and present post from many of you.
My mouth watering at some of the recipes. So many to try and choose from.
Ift some of you wouldn't mind posting your favorite Italian sausage recipe i'd appreciate it.
I'll make the appropriate ratio of pork to venison as too much of the lean meat is rather dry.
Thank in advance
Doctor

Congrats on your deer, Ive been wacking a few this week also. Here is my recipe for Italian sausage I like a 50-50 mix of pork to venison . Also I put quite a lot of Paprika in this if you don't like that much reduce it . Good eating.

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
1 Liter ice water
6 Tbs. Crushed Chile Pepper (optional) 3Tbs. for mild
3Tbs. Paprika
� Tsp. Granulated Garlic
1 cup Soya Protein concentrate
1 cup skim milk powder

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

FB, next time try making the game sausages whilst drinking Negro Modelos from Mexico. Perfect.

Thanks Big guy,
I am going to try your recipe and will let you know when i have.
Ive never used Soy protein. Can you tell me what it does? I'm thinking some kind of binder.
Where would you get it?
I let 3 smaller bucks pass yesterday, a 4 pt, a spike and a unicorn. 2 of them eating acorns falling from the tree i was in, Nothing cooler then choosing the animal that is going to be on your plate.
Thanks again,
Doctor