Daveo26 Posted July 18, 2013 Report Share Posted July 18, 2013 Right gents, having a family BBQ this weekend found in my freezer pigeon, pheasant, a hare, and some lumps of roe, I've diced it all and added some belly pork. I've also got several boxes of suffing mix. Can I get away with adding stuffing mix to the meat, maybe some olive oil if its dry and get a decent sausage mix? I've made them before but used bread crumbs. What sort of ratio should I be mixing? 50/50, 75 meat 25 filler? Any advice would be great. Like I've said I've done them before but always made single ingredient mixes. Thank you 1000000000 times Quote Link to comment Share on other sites More sharing options...
955i Posted July 18, 2013 Report Share Posted July 18, 2013 Not read the post, but if the sausage is game and so are you then it can't be wrong in the eyes of God Quote Link to comment Share on other sites More sharing options...
little.bob Posted July 18, 2013 Report Share Posted July 18, 2013 Right gents, having a family BBQ this weekend found in my freezer pigeon, pheasant, a hare, and some lumps of roe, I've diced it all and added some belly pork. I've also got several boxes of suffing mix. Can I get away with adding stuffing mix to the meat, maybe some olive oil if its dry and get a decent sausage mix? I've made them before but used bread crumbs. What sort of ratio should I be mixing? 50/50, 75 meat 25 filler? Any advice would be great. Like I've said I've done them before but always made single ingredient mixes. Thank you 1000000000 times Hi Dont put stuffing mix in it or bread crumbs i make a fair amount of sausage simple is best i would try the following 50/50 game and pork meat with a fair amount of the fat left on the pork it will cook out of the sausage on the bbq but will stop the sausage being dry . 15 grms of salt per kilo of meat then just add some herbs of your choice i make a italian sausage that has fennel seed and chilli flakes added about a table spoon of fennel seed per kilo chilli to suit your taste hope this helps enjoy cheers Rob Quote Link to comment Share on other sites More sharing options...
al4x Posted July 18, 2013 Report Share Posted July 18, 2013 there is only one way to find out! I've always used rusk and seasoning but in theory stuffing mix is breadcrumbs. as for the mix of meat you should be fine just mix well and mince well Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted July 18, 2013 Author Report Share Posted July 18, 2013 Hi Dont put stuffing mix in it or bread crumbs i make a fair amount of sausage simple is best i would try the following 50/50 game and pork meat with a fair amount of the fat left on the pork it will cook out of the sausage on the bbq but will stop the sausage being dry . 15 grms of salt per kilo of meat then just add some herbs of your choice i make a italian sausage that has fennel seed and chilli flakes added about a table spoon of fennel seed per kilo chilli to suit your taste hope this helps enjoy cheers Rob Hi rob I've tried simple before and I ended up with like a dog meat sausage with a strange flavour. I might have to mix up a small batch just with pork and see what it's like. Cheers for the advice. there is only one way to find out! I've always used rusk and seasoning but in theory stuffing mix is breadcrumbs. as for the mix of meat you should be fine just mix well and mince wellThat's what I'm thinking I bought some "classic sausage mix" seasoning and it was basically sage and onion stuffing mix with out the breadcrumbs, and quite peppery.I think I'll mix up two batches one with one with out and fry them off and just see. Cheers gents Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted July 18, 2013 Author Report Share Posted July 18, 2013 Just been googling, there are some spanners out there! I was mainly getting how to make stuffing stuff, one person gave their family recipe; Buy top quality sausages cut them open to get the meat out add to a packet of shop bought stuffing mix and make into balls then bake in the oven!!!!! How is that a recipe? Do people even know where meat comes from anymore? Quote Link to comment Share on other sites More sharing options...
henry d Posted July 18, 2013 Report Share Posted July 18, 2013 (edited) The 75/25 mix you gave was similar to a great guy who used to be on here a lot called Axe, he used it to make bunny burgers for our shoot at bisley, give them a try http://forums.pigeonwatch.co.uk/forums/topic/20929-bisley-burgers-bunny-burgers/?hl=%2Bbisley+%2Bburger < Here it is... Edited July 18, 2013 by henry d Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted July 18, 2013 Author Report Share Posted July 18, 2013 Excellent cheers for that Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted July 19, 2013 Author Report Share Posted July 19, 2013 Its a ******* disaster not sure why it went wrong but it did, I stink of sage and ******* onion. Not happy wheelie bin is full of disgusting slimy sausage meat **** **** ******* **** ****** Oh yeah ******* remove my ******* swear words why don't you it's my only ******* release I feeling like my ******* **** of a head is going to implode ****** **** ******* **** **** **** **** **** **** **** Oh get ****ed Quote Link to comment Share on other sites More sharing options...
Pole Star Posted July 19, 2013 Report Share Posted July 19, 2013 Its a ******* disaster not sure why it went wrong but it did, I stink of sage and ******* onion. Not happy wheelie bin is full of disgusting slimy sausage meat **** **** ******* **** ******* Oh yeah ******* remove my ******* swear words why don't you it's my only ******* release I feeling like my ******* **** of a head is going to implode ******* **** ******* **** **** **** **** **** **** **** Oh get ****** What went wrong maybe you should get a good sausage book ? . Quote Link to comment Share on other sites More sharing options...
sky gipsy Posted July 20, 2013 Report Share Posted July 20, 2013 What went wrong maybe you should get a good sausage book ? . I got the impression that things did not go so well for Daveo too. Don't dispair, try again. Next time and try approx 70% lean meat, 30% pork back fat & a pre-mixed sausage seasoning like this http://www.weschenfelder.co.uk/content/game-sausage-seasoning-red-wine and things should be ok. Let us know how you get on Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted July 23, 2013 Author Report Share Posted July 23, 2013 Well basically it didnt go well, i managed to make maybe a dozen or so good sized sausages. Then the wheels fell off. I wont go into details but i had a major do with the wife IMHO who wasnt doing her bit properly. Anyway the day after we had a bbq and we tried them, they were actually very nice more burgery in texture, and perhaps a little bland but not bad. also not enough fat. I cooked some "farm shop" sausages and they were sooo fatty it was unbelievable Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted August 21, 2013 Report Share Posted August 21, 2013 Cereal or Breadcrumb in the mix helps retain some fat to keep them moist. KEEP YOUR MEATS CHILLED! Warm meat goes horrid and slimey, you NEED to keep it cold at all times if you can help it. I find passing the meat throung the mincer twice is better. Once it's ground leave it to chill in the fridge before mixing it. Also do NOT spend too long mixing the meat as this causes the mix to turn like gloop too. Keep the mixing short and sweet. Once to stuff your casings, put the sausages on a plate and leave to rest overnight. make into links, and if your meat was FRESH you can freeze the sausages for later. I tend to use belly pork for the fatty content. Then mix with either pigeon or rabbit. both are lean meats and need the fat from the pork. Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted August 22, 2013 Author Report Share Posted August 22, 2013 Cheers pal ill try again when my freezers full Quote Link to comment Share on other sites More sharing options...
aris Posted August 22, 2013 Report Share Posted August 22, 2013 15% fat, 1.5% salt. From there, follow your instincts with flavourings. Make small patties and fry them to test for favour, but keep in mind that the flavours will intensify if you allow the sausage to bloom/mature (basically leave them in the fridge for 24-36 hours). Game goes well with fruit and red wine. If it works in the oven, it shoud work in a sausage. I have several books - I can look up some game recipe if you like. Otherwise Len Poli's site is a sausage making bible. http://lpoli.50webs.com/Sausage%20recipes.htm Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted August 23, 2013 Author Report Share Posted August 23, 2013 I have got a bit of venison left any ideas? Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted August 23, 2013 Report Share Posted August 23, 2013 I have got a bit of venison left any ideas? Venison and horseraddish? Quote Link to comment Share on other sites More sharing options...
aris Posted August 23, 2013 Report Share Posted August 23, 2013 Try this. Sorry, not in the mood to the it in :-) Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted August 23, 2013 Author Report Share Posted August 23, 2013 Right ill try them, thank you What's fatback? Quote Link to comment Share on other sites More sharing options...
aris Posted August 23, 2013 Report Share Posted August 23, 2013 (edited) Pork fat from the back. Butchers can buy it on its own, but you are unlikely to find it at a supermarket! Basically get some fatty loin chops, and cut the excess fat off before cooking. I save excess pork fat in the freezer for sausage making. You could use any pork fat though, but back fat has good texture and melting qualities for sausage. Edited August 23, 2013 by aris Quote Link to comment Share on other sites More sharing options...
henry d Posted August 26, 2013 Report Share Posted August 26, 2013 If you get a good Fallow or Red you may get enough back fat off them, I used some back fat, from a Fallow Buck I shot, for sausages and it was tasty. I would stay away from them during the rut though. Quote Link to comment Share on other sites More sharing options...
Pole Star Posted August 26, 2013 Report Share Posted August 26, 2013 You just made me bloody hungry Henry & I'm fat enough already ! & that meat looks very good , Quote Link to comment Share on other sites More sharing options...
Pheasant Feeder Posted September 1, 2013 Report Share Posted September 1, 2013 Dave I've got some rusk I use for sausage and pork pies if you need some. This replaces breadcrumbs and as said previously it absorbs some of the fat and keeps your sausage moist. Just let me know mate Quote Link to comment Share on other sites More sharing options...
Pole Star Posted September 1, 2013 Report Share Posted September 1, 2013 Dave I've got some rusk I use for sausage and pork pies if you need some. This replaces breadcrumbs and as said previously it absorbs some of the fat and keeps your sausage moist. Just let me know mate Just if anyone interested my brother uses serials as rusk in his bangers & it works fine when up here in the summer he used dry porridge oats even weetabix works . Quote Link to comment Share on other sites More sharing options...
vulpicide Posted September 1, 2013 Report Share Posted September 1, 2013 I use oats as I like the flavour and texture. Quote Link to comment Share on other sites More sharing options...
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