Spicy Venison Sausages
Posted: Fri Jan 26, 2007 10:58 amHi all,
Just beffore Xmas I found myself with a small glut of venison that I needed to sausage. I took the opportunity to experiment a little with some new recipes.
I found a Jar of Schwarz Thai seasoning in sainsburys and thought it would make a good start to the mix
The basic mix was 3kg of venison, 1kg of smoked bacon, 400g of rusk and 400ml-500ml of water. All meat was monced on a 4mm plate onces and well mixed. I also added Supaphos 0.8g/kg, Supapres 0.08g/kg and some dextrose 2g/kgfor the first time.
I added:
the jar of thai seasoning
1/2 tsp cayenne
1tsp dried chili flakes
2tsp dried mint
1tbs fresh chopped Thymme
2tbs Fresh chopped corriander very fine
4tbs tomato ketchup
1tsp white epper
Salt to taste
I stuffed into sheeps casings and let them bloom before freezing.
I tried them for the first time this week and they were surprisingly good!!
Incidentally I also made a non spicy mix with this recipe: It's the first time i didn't use a pre-mixed blend and it was better than any others I have made.
Again with my basic mix as above I added:
1 1/2tbsp Fresh rosemary (6 or so sprigs leaves only)
2tsp Fresh Thyme (8sprigs or so leaves only)
3tbsp Fresh Sage (about a big handfull)
3 tbsp fresh parsely (about one small packet or half a bunch)
8g dried mint
5g dried mixed herbs
Small wine glass of sloe brandy
Salt and white pepper to taste
These got stuffed into hogs and again bloomed before freezing. They also got the thumbs up.
Sorry about the random herb ammounts, but I tend to cook by chucking a bit of this and a bit of that in untill I get what I want!! It should give you a good example though of what I got.
Rgds,
FB
Just beffore Xmas I found myself with a small glut of venison that I needed to sausage. I took the opportunity to experiment a little with some new recipes.
I found a Jar of Schwarz Thai seasoning in sainsburys and thought it would make a good start to the mix
The basic mix was 3kg of venison, 1kg of smoked bacon, 400g of rusk and 400ml-500ml of water. All meat was monced on a 4mm plate onces and well mixed. I also added Supaphos 0.8g/kg, Supapres 0.08g/kg and some dextrose 2g/kgfor the first time.
I added:
the jar of thai seasoning
1/2 tsp cayenne
1tsp dried chili flakes
2tsp dried mint
1tbs fresh chopped Thymme
2tbs Fresh chopped corriander very fine
4tbs tomato ketchup
1tsp white epper
Salt to taste
I stuffed into sheeps casings and let them bloom before freezing.
I tried them for the first time this week and they were surprisingly good!!
Incidentally I also made a non spicy mix with this recipe: It's the first time i didn't use a pre-mixed blend and it was better than any others I have made.
Again with my basic mix as above I added:
1 1/2tbsp Fresh rosemary (6 or so sprigs leaves only)
2tsp Fresh Thyme (8sprigs or so leaves only)
3tbsp Fresh Sage (about a big handfull)
3 tbsp fresh parsely (about one small packet or half a bunch)
8g dried mint
5g dried mixed herbs
Small wine glass of sloe brandy
Salt and white pepper to taste
These got stuffed into hogs and again bloomed before freezing. They also got the thumbs up.
Sorry about the random herb ammounts, but I tend to cook by chucking a bit of this and a bit of that in untill I get what I want!! It should give you a good example though of what I got.
Rgds,
FB