M ROBSON Posted January 12, 2010 Report Share Posted January 12, 2010 (edited) I shot a nice fat doe on Saturday morning and as soon as I'd done the gralloch I thought she would be ideal to make sausages with. I usually do 2 or 3 deer worth of sausages each year. So this morning I set to it and this was the final result. I used 1/2 a side of belly pork and the whole deer, minus the saddle fillets. Mixed with 2 packs of Bushware Royal Venison and Garlic seasoning. They taste great!! Cheers, Mark. Edited January 12, 2010 by M ROBSON Quote Link to comment Share on other sites More sharing options...
rascal_2005 Posted January 12, 2010 Report Share Posted January 12, 2010 send some my way buddy they look tasty!!!! john boy Quote Link to comment Share on other sites More sharing options...
dick darstardly Posted January 12, 2010 Report Share Posted January 12, 2010 Well done that man, they look great. Quote Link to comment Share on other sites More sharing options...
sako751sg Posted January 12, 2010 Report Share Posted January 12, 2010 Look delicious and ill bet they taste even better.I had some off a fellow forum member who makes them too,not sure what flavouring though,and it was the best sausages i have ever had.He also gave some burgers and they were too good for words. Quote Link to comment Share on other sites More sharing options...
chefy Posted January 12, 2010 Report Share Posted January 12, 2010 they look realy nice well done Quote Link to comment Share on other sites More sharing options...
Axe Posted January 12, 2010 Report Share Posted January 12, 2010 They look rather tasty indeed. Out of curiosity, have you ever done a toad-in-the-hole with them? We sometimes do an alternative version using different flavoured sausages, where we add quartered red peppers and red onions and sliced black olives and sometimes garlic depending on the sausage being used. Reckon your venison sausages would work a treat. Same method as a regular hole just throw all the ingredients in to hot oil for several minutes before adding the batter. Quote Link to comment Share on other sites More sharing options...
M ROBSON Posted January 12, 2010 Author Report Share Posted January 12, 2010 (edited) Thanks guys They should last us until the buck season. I've never done toad in the hole but they make a great sausage cassarole and perfect with a fry up. Cheers, Mark. Edited January 12, 2010 by M ROBSON Quote Link to comment Share on other sites More sharing options...
bruxie hill Posted January 12, 2010 Report Share Posted January 12, 2010 always wanted to do sausages where about do you get hold of 30mm hog skins Quote Link to comment Share on other sites More sharing options...
Axe Posted January 12, 2010 Report Share Posted January 12, 2010 http://forums.pigeonwatch.co.uk/forums/ind...=sausage+making Quote Link to comment Share on other sites More sharing options...
pedro222 Posted January 12, 2010 Report Share Posted January 12, 2010 They look superb i bet they taste great well done Quote Link to comment Share on other sites More sharing options...
Sauer Posted January 15, 2010 Report Share Posted January 15, 2010 (edited) bruxie i use the link below for all my sausage skins www.weschenfelder.co.uk they are good sako751sg they sausages you had were new yorker spicy sausage mix and the burgers were caramalised red onion mix we used to just make our own flavours but recently started buying our ready mix stuff from http://www.scobiesdirect.com/ bloody great range of flavours and better value than little packs form like of bushwear but i guess it depends on how often your making sausages or burgers but if you want just to ****** bout yourself heres a flavour thats on o my all time favourites cranbbery jelly ( 2 jars of ocean spray cranberry jelly ) thrown in with 5- 6lbs o vension mince and a bit of rusk or bread crumbs and 1lb o pork belly to 5lb vension wow!!!!!!!!!!!!! sauer Edited January 15, 2010 by Sauer Quote Link to comment Share on other sites More sharing options...
Zapp Posted January 16, 2010 Report Share Posted January 16, 2010 Those look absolutely superb. Now we need a pic of them cooked, on a plate with veg, ready to go MMmmmmm, sausages! ZB Quote Link to comment Share on other sites More sharing options...
colin lad Posted February 23, 2010 Report Share Posted February 23, 2010 (edited) bruxie i use the link below for all my sausage skins www.weschenfelder.co.uk they are good sako751sg they sausages you had were new yorker spicy sausage mix and the burgers were caramalised red onion mix we used to just make our own flavours but recently started buying our ready mix stuff from http://www.scobiesdirect.com/ bloody great range of flavours and better value than little packs form like of bushwear but i guess it depends on how often your making sausages or burgers but if you want just to ****** bout yourself heres a flavour thats on o my all time favourites cranbbery jelly ( 2 jars of ocean spray cranberry jelly ) thrown in with 5- 6lbs o vension mince and a bit of rusk or bread crumbs and 1lb o pork belly to 5lb vension wow!!!!!!!!!!!!! sauer sauer have you tried asco they have more mixes than scobies and much cheaper colin Edited February 23, 2010 by colin lad Quote Link to comment Share on other sites More sharing options...
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