recipes for venison sausage..

[washwildfowler]

Hi all , i'm after some different recipes for making venison sausage , or burgers .. i have a standard recipe , so i'm on the look out for something different ie sweet chilli...

 

many thanks ..

 

 

 

[markm]

I do 50/50 pork and venison. Even then it's still a little dry. Local butcher suggested 1/3 venison 2/3 pork. At least they are healthy .

 

 

I have done some with sweet chilli, which are great .

 

On evilbay search for a company called butcher sundries, they do loads of things to add, they are reasonable, free delivery normally the next day.

 

I bought the 'chargrill' mix and it is great in burgers and sausages .

Edited April 2, 2014 by markm

[Thunderbird]

Look at this PW thread: http://forums.pigeonwatch.co.uk/forums/topic/220630-burgers-and-sausages/?hl=%2Bactiveviii+%2Bvenison

 

I ate one of Activeviii's latest venison burgers on Sunday, gurt lush, as we say round here.

[Dougy]

50% venison 50% good fatty belly pork 7% rusk 7% red wine.

 

seasoning mix of which you use 2% or less

80 % salt

5.5 % black pepper

3 % nutmeg

3 % thyme

3 % white pepper

 

Garlic to taste

 

Mango and chili work well together, the sweetness of the mango and the fire of the chili's, the red wine adds a richness to the mix. Use hog casings and not lambs/sheep's, the hog casing will be much easier to fill, you will split the lambs very easily. Unless its a wet mix

[noxop666]

i have a butchers shop if you want a little pork seasoning for you sausage pre mix i will send you some to try

[noxop666]

a little pork fat with a small amount of sage and onion stuffing with a burgermix seasoning is all you want it is amazing for venison burgers a packet of premix seasoning is about

 

 

£5 and will make about 20lb of burgers

[activeviii]

Don't over do the the pork, 25% at most. 5% chilled water for burgers 10% for venison.

 

White pepper

Salt

Jack Daniels

Honey.

Small amount of ground chillies, don't over do it

 

 

I use tongmaster mixes as well. One pack to 22lb.

[colin lad]

the world is your oyster as they say,

part of the fun of making the sausages is creating new recipe's

we have the regular one's we make in the shop but we are always coming up with new one's some have become regular recipe's and best sellers,

venison and chilli with cranberries is one that sells very well

late last year i made a game sausage went on to win Bedfordshire best sausage in a local comp

 

colin

[rtaylor]

I've just done two types of venison sausage. I did about 2/3rd venison to 1/3 fatty belly pork. I added the liver, heart and kidneys to the venison mix.

 

One was with salt, pepper, rosemary, thyme and juniper berries, ground in a pestle and mortar and mixed in with about 2 slices of bread crumbs.

 

The other was plenty of chilli and paprika with the salt, pepper and crumbs. I also slowly roasted some quartered cherry tomatoes and chucked them in.

 

Finely milled oats make a nice crunch in burger mix and could be used for rusk in sausages.

 

Just have a play around with different flavours.

[aris]

Those sound great. One other factor to remember is to allow your sausage to bloom. Basically let them hang and dry for a day to let the flavours develop.