Stratts Posted December 27, 2011 Report Share Posted December 27, 2011 Hi guys got given a mincer for xmas as I want to try making my own snags out of the things I shoot to keep in the freezer. I aim to eat healthier and be more self sufficient now we have an allotment too. Anyone do their own sausages with anything that they shoot? I have pheasant and pigeon breast, hare and rabbit meat in the freezer and now my variation is through for the 22-250 I'll be getting the odd Muntjac for the freezer next year. I also have perms with squizzers which I don't tend to concentrate on but would take a few to try if anyone has tried squizzer sausages. I tried one on a bbq last year and found it really greasy tbh, Cheers Stratts Quote Link to comment Share on other sites More sharing options...
bakerboy Posted December 27, 2011 Report Share Posted December 27, 2011 Contact Colinlad for the very best of advice and tips. Quote Link to comment Share on other sites More sharing options...
Pheasant Feeder Posted December 27, 2011 Report Share Posted December 27, 2011 Try basic pork to start with then when happy replace some of the pork with game etc. Basic recipe I use is: 650 g Pork shoulder 315 g Belly Pork 55 g Dry Breadcrumbs 3 Eggs season as required pepper, mace, sage etc. Before stuffing fry a desert spoonfull of your mix to taste for seasoning. Bear in mind if you don't buy ready mixed seasonings there will be no preservative so will have a shelf life of 2-3 days as opposed to 7 days with a preservative. When stuffing try to illiminate all air pockets as this can lead to spoiling of the meat. Use a pin to allow any trapped air to escape. Quote Link to comment Share on other sites More sharing options...
graham Posted December 27, 2011 Report Share Posted December 27, 2011 Hello mate me and the wife made some last year and they were not that bad,vension with red wine and oregano (seasoned with salt and pepper). Wex also made some the yaer before and got the seasoning mix, rusk and casings from Bushwear Hope thi helps Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 28, 2011 Report Share Posted December 28, 2011 Sausages are easy to make but it takes a bit of experimenting to find good seasoning and the pork to other meat ratio. To date I have made Tandoori pork and pigeon Venison and horse raddish pork and venison with chinese spices Italian lamb and Rabbit Mediteranian style sausages with different meats and many more. Take a gander in the recipies section thete are a lot of sausage recipies there. Quote Link to comment Share on other sites More sharing options...
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