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Dear all

I am new to sausage making but have acquire a sausage stuffer from a friend and also have a ready supply of venison to make into sausages. I have recieved conflicting advise as to what fat to combine with the meat in order to produce the best sausage.

One source of info said use beef fat and the other said to use pork fat. Can anyone help me in terms of the best way forward and also if any one has any recipes that they recommend i would be very appreciative.

many thanks

Personally I always use pork fat as I find beef fat tastes very strong. Others on the site like the beef variant (I think Welsh Wizard has a beef fat recipe)

If you search against venison on the site you'll get loads of recipes. I particularly like the one Ericht posted and have made it many times using belly pork and venison at a ratio of 2:1 (thats 2 of venison 1 of pork) with very good results. In fact I had some last night cooked in a casserole with flageolet beans, paprika and tomato sauce which was delicious.

Hi again, here's a link to the thread including Erichts recipe (and about ten others as well)

http://forum.sausagemaking.org/viewtopi ... ht=venison

Many thanks Toby B

Hi Jon2

TobyB is correct I do tend to use beef fat in my sausages and it does tend to make them, well, stronger. I have used different types of fats in venision sausage and for me beef comes first, followed by a breast of lamb. OUI I do not choke down on the beef fat even though it is stronger because you do need a good % of fat with such a lean meat.

Cheers WW

Well, as Toby has already told you, I like pork as well. Either backfat(and then I use a little less), or belly, with the fat and meat mixture.

Jon2,

if you cull any of the larger species I would reccomend stripping the flair fat from the kidneys, flanks and loin. You can get about 5LB from a Sika hind!

Its free and works well

Thanks all for the helpful advice.

Deerman that sounds an interesting tip. I shot a red stag on our ground in Dumfries last weekend so will have plenty of meat to go at but it is too late to try your method of recovering the fat. I will bear it nin mind next time.

Found this simple recipe for venison sausages that you might like to try.
2lb (1kg) venison
8oz (225g) belly pork
2 teaspoons fresh marjoram, chopped
1 teaspon ground allspice
salt and pepper
1. trim the venison and pork, removing any bits of gristle, sinew, rind or bone. mince or chop well.
2. add the chopped marjoram and ground allspice, plus salt and pepper.
3. fill into skins.
simple but very tasty.
rasher

We made a couple of kg's of venison sausages yesterday, using some venison trim that we got from the game dealer from the local cull.

We used lamb fat from a lamb breast, at about 10% weight to lean venison, on a coarse mincer plate.

One batch we made using a homemade cranberry sauce, and for the other we marinated the meat overnight in some ruby port and a mix of juniper berries, fresh sage, bay, thyme and rosemary, and then minced the meat along with the herbs.

Although we haven't eaten sausages from either batch yet, the "test patties" we fried off to check the seasoning were both very good.