venison sausages

All other recipes including your personal favourite and any seasonal tips to share

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?
User avatar
welsh wizard
Registered Member
 
Posts: 1459
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

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
regards
sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

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)
Safe Shooting, Good Hunting, Eat Well!
User avatar
Deer Man
Registered Member
 
Posts: 176
Joined: Tue Jan 25, 2005 8:09 pm
Location: Essex

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.


regards
sausagemaker
Advice
Often sought, seldom taken
sausagemaker
Registered Member
 
Posts: 803
Joined: Wed Sep 01, 2004 9:52 am
Location: Cumbria

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:
Safe Shooting, Good Hunting, Eat Well!
User avatar
Deer Man
Registered Member
 
Posts: 176
Joined: Tue Jan 25, 2005 8:09 pm
Location: Essex

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!
User avatar
welsh wizard
Registered Member
 
Posts: 1459
Joined: Wed Mar 30, 2005 8:56 am
Location: Welsh Borders

Postby Spuddy » Sat Apr 02, 2005 10:01 am

Beef and Stout sausages wouldn't stay in my fridge for very long either!! :D
User avatar
Spuddy
Site Admin
 
Posts: 1314
Joined: Thu Jul 22, 2004 6:00 pm
Location: Angmering, West Sussex, UK.


Return to Cookery in general

Who is online

Users browsing this forum: No registered users and 6 guests

cron