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by **tripbud** » Sun Dec 26, 2004 3:23 am

I've been makin my own deer sausage for a couple years now with pretty tasty results. I usually use 1/2 deer and 1/2 boston butt. Will add jalapenos sometimes as well. I use legg's seasoning. I've heard that you should add some water to the meat, but I usually don't. Any tips or advice would be appreciated.

by **Fatman** » Sun Dec 26, 2004 12:04 pm

Tripud

It sounds if you have achieved the best results for you why change ?

You could supply us your recipe if you wish. (no pressure)

I prefer venison burgers myself having used a coarse plate once and adding only one onion and seasoning.Fat is obviously important as venison can be dry .

As to adding water I would add no more than one cupful to 10lb of mix.

Regards

Fatman

by **tripbud** » Sun Dec 26, 2004 3:38 pm

Fatman.....I don't really have a recipe. I use a commercial seasoning I buy from a local butcher and just coat my meat until I think it's about right. I have also added cheddar cheese as well as jalapenos which really helps the sausage from drying out.
One other question I have is....How many times should I grind my sausage? I have been grinding with a course plate and stuffing at the same time. It doesn't seem to make any difference and it's a lot faster. I see where some folks grind with a couple different plates and then stuff into casings.

by **Fatman** » Sun Dec 26, 2004 6:57 pm

Tripud

Grinding again is preference, if you like it done once why change!

I too like mine minced the once.

Regards

Fatman

by **Parson Snows** » Tue Dec 28, 2004 12:12 pm

by **welsh wizard** » Mon Jun 27, 2005 9:20 pm

I have been making venison sausages for some time now and use the shoulder and lamb breast for the fat (beef fat is good also) I tend to mix it with a tin of pineapple, seriously, as I find the sweetness of the pineapple cuts through what can be quite a strong taste. Game and fruit go back a long way and for me this works.

Cheers WW

by **Paul Kribs** » Mon Jun 27, 2005 10:04 pm

Welsh Wizard

It's not only game that benefits from sweetness. I made some Jamaican Jerk Pork sausages (which is a hot mix) using mix left over from filling, rather than patties. One of the mixes contained apple and I fed a piece to her, the wife. "That's nice, with a little bit of heat, what is it?". "Thats the stuff you don't like dear".

Makes a point I feel, that fruit goes with any meat.

I rather fancy a go at pork with cranberry.

Regards, Paul Kribs

by **welsh wizard** » Mon Jun 27, 2005 10:48 pm

Paul

With you all the way - I have got a large Vic plum tree in the garden along with a good apple both of which are heavy. Can not wait to harvest. Shame you are not my way you could have joined in the spoils. Talking of which IF anyone is close by and want some Vics or Apples just dromp me an e, I should have a lot left over. Pork and plum?

by **Hobbitfeet** » Tue Jun 28, 2005 3:36 pm

Quite agree mate...pork and apple as in the Old Three Counties recipe is hard to beat. Going back to the venison...erikht's recipe which contains home made cassis-like blackcurrant cordial (adults only!) is very special! A quick search should find it easily enough. I must say that I prefer adding beef fat to venison, rather thatn pork..though lamb will does come a close second.

by **killa** » Mon Aug 22, 2005 4:42 pm

Try using one glass of red wine to every 15lbs of meat delicious.......[/list][/quote][/b]

by **welsh wizard** » Mon Aug 22, 2005 5:10 pm

Hi and welcome Killa.

I note your comment re one glass of red wine with evry 15lb of venision - that dosent sound a lot for that quantity of meat.

Do you have any game sausage recipes?

Cheers WW

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Anyone make venison sausage?

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Venison Sausage Recipes

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