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Opinion needed on venison sausage

post #1 of 14
Thread Starter 

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?

post #2 of 14

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.

post #3 of 14

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

post #4 of 14
Thread Starter 

good stuff guys, thanks for the suggestions!

post #5 of 14

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 

post #6 of 14
Thread Starter 
This batch will be fresh

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post #7 of 14
Thread Starter 
OK adding some pork and tweeting recipe. Stuffing this weekend. Picks to follow.

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post #8 of 14
Thread Starter 
Turned out pretty good!

20140222_120218_zpswl0myvuz.jpg
post #9 of 14

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

post #10 of 14
Thread Starter 
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.
post #11 of 14
Nice links Bob.........
post #12 of 14

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

post #13 of 14

Nice looking links!

Happy smoken.


David

post #14 of 14

Them look great I bet they will gone in no time

 

Very nice

 

A full smoker is a happy smoker 

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