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venison sausages
Posted:
Wed Mar 30, 2005 9:05 amby welsh wizard
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?
Posted:
Wed Mar 30, 2005 6:46 pmby sausagemaker
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
regards
sausagemaker
Posted:
Wed Mar 30, 2005 7:28 pmby Deer Man
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!
Posted:
Wed Mar 30, 2005 8:00 pmby sausagemaker
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.
regards
sausagemaker
Posted:
Wed Mar 30, 2005 8:36 pmby Deer Man
Sausagemaker, my mistake! Brain and fingers don't always work on the same plane.
Posted:
Fri Apr 01, 2005 4:26 pmby welsh wizard
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!
Posted:
Sat Apr 02, 2005 10:01 amby Spuddy
Beef and Stout sausages wouldn't stay in my fridge for very long either!!
