Opinion needed on venison sausage

Discussion in 'Sausage' started by bigbob73, Feb 20, 2014.

  1. Making a batch this weekend to this recipe...

    4 #          Fresh venison

    1 #          bacon ends

    1 tbsp     Mustard Seed

    2 tbsp     Sugar

    4 tsp       minced garlic

    2 tbsp     Black pepper

    1 tsp       Dry mustard

    1 tsp       Allspice

    1 tsp       Coriander

    1 tsp       Marjoram

    1 tbsp     Sage

    1 tbsp     Salt

    2 tsp      red pepper flakes

    1 cup      red wine

    My buddy thinks I should skip the sage and use paprika and nutmeg instead, and replace the wine with beer.  what say you guys?
     
  2. mchar69

    mchar69 Smoke Blower

    I think you need more fat content.  Sage is usually for breakfast sausage.

    Also, make a small batch and test-fry, it's really the only way to get it right.

    Or, use "The King of All Venison Sausage" recipe at Lets-make-sausage.com.

    It is a really good recipe.
     
  3. rexlan

    rexlan Meat Mopper

    You need a minimum of 20% fat and if you are using venison I would add 2# of pork butt with that 4# of venison AND another 1/2 # of pork fat if the butt is lean.

    Bacon ends are a waste of $$ IMO unless they are free and scraps, but you still need some fat..

    Red wine (that is a lot too) will put a strong and possibly off bitter taste in the finished product.  If you want some tang use white wine or plain vinegar ... about 3 Tbs. if you don't have any ECA.  Careful with the ECA and grinding.

    I'd dial the pepper flakes back 50% until you make a batch ... lots of heat there and with the mustard seed = may explode under pressure in the stuffer !

    Delete the sage
     
  4. good stuff guys, thanks for the suggestions!
     
  5. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Are you going to be smoking this??? or Fresh sausage?? If smoke you will need cure. 

    Good luck and let us know and send some pics our way also 
     
  6. This batch will be fresh

    Sent from my SAMSUNG-SGH-I337 using Tapatalk
     
  7. OK adding some pork and tweeting recipe. Stuffing this weekend. Picks to follow.

    Sent from my SAMSUNG-SGH-I337 using Tapatalk
     
  8. Turned out pretty good!
     
  9. reinhard

    reinhard Master of the Pit OTBS Member

    That looks great!! Nice job on the links.  Let us know how you like the flavor. The recipe looks good.  Reinhard
     
  10. New recipe as follows

    4 lbs venison
    2 lbs pork
    1 1/2 lbs bacon
    3 T garlic
    2 T salt
    2 T black pepper
    2 T sugar
    2 T mustard seed
    2 t dry mustard
    2 t allspice
    2 t coriander
    1 t marjoram
    2 t red pepper flakes
    1 t mace
    1 t ground nutmeg
    1 T paprika
    1 cup water
    2 T red wine vinegar

    I ground this batch twice. I like the texture I got.
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice links Bob.........
     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    Good looking sausage! That looks like a very good recipe.
     
  13. Nice looking links!

    Happy smoken.

    David
     
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Them look great I bet they will gone in no time

    Very nice

    A full smoker is a happy smoker 
     

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