Venison Sausage

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Venison Sausage

Postby Bruce101 » Fri Nov 29, 2013 12:49 am

Hi. New here. Been out hunting and shot some red deer, ( pest in NZ ) . We have minced what we need and frozen the minced meat for now. Previously we had a go at making some sausages, but when cooked the water came out, and they were quite dry. Does anyone have a favourite venison recipe that they are willing to share. We have 32mm hog skins. What is best hog, or sheep? The last skins we used were 36/38. This was part of the problem. They took a while to cook. Some were made with pork chops, and some with bacon. Nice flavour, but dry. Keen to make sausages and patties. We did get the butcher to make some, but they were too salty, and the meat was more like sausage paste. :P
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Re: Venison Sausage

Postby reee » Thu Dec 05, 2013 7:31 pm

Check www.honest-food.net. He has good recipes on that site. Enjoy.
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Re: Venison Sausage

Postby wheels » Thu Dec 05, 2013 8:59 pm

It may not be just your recipe, but your technique as well. There's a sausage making guide that you may find of help, here:

viewtopic.php?f=15&t=11029

It's important to mix the meat well after the addition of the salt and seasoning. This develops something called myosin in the meat, which is what turns it from dry mince into sausagemeat.

You'll find a number of recipes here:

viewtopic.php?f=15&t=9131

No doubt other members will be along with their recipes shortly.

Phil
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