venison sausages

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venison sausages

Postby welsh wizard » Wed Mar 30, 2005 9:05 am

I want to try to make some alcoholic sausage ie venision and sloe gin. Does anyone have any idea what quantities of alcohol are used in this type of mix?
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Postby sausagemaker » Wed Mar 30, 2005 6:46 pm

Hi There Welsh Wizard

Firstly welcome to the forum

I would suggest that you start by using 3 - 5% of the total mix, please also be aware that the yeast in the brew will make the sausage go off more quickly than normal, this will also occur if you freeze them so only make what you are going to use.

hope this helps
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Postby Deer Man » Wed Mar 30, 2005 7:28 pm

Oddley, there is no yeast in Sloe Gin, just sugar, sloe and maybe vannila or almond. Makes a great drink! I am going to try it on Ekhrit's grav meat and then smoke it! 8)
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Postby sausagemaker » Wed Mar 30, 2005 8:00 pm

Hi Deer Man

I stand corrected but it's not Oddley,
However it is true for most alcoholic beverages yeast remainants are present & do spoil the sausage.


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Postby Deer Man » Wed Mar 30, 2005 8:36 pm

Sausagemaker, my mistake! Brain and fingers don't always work on the same plane. :oops:
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Postby welsh wizard » Fri Apr 01, 2005 4:26 pm

Thanks for the advice, especially about the the mix going off - that explains why my beef and stout sasuage was last seen walking out of the fridge!
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Postby Spuddy » Sat Apr 02, 2005 10:01 am

Beef and Stout sausages wouldn't stay in my fridge for very long either!! :D
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