Help: Non-pork, Non-Beef venison sausage?

[wnctracker]

First, I realize that sausage itself isn't particularly healthy regarding fat content but I want to make a venison sausage that is pork free and Beef free (not by my own choice).  Most recipes I've seen combine pork and venison to add moisture to the sausage.  I've found very little recipes that do not use pork or beef with the venison.  Could chicken thighs be used with venison 50:50 to make fresh Italian or breakfast links or would they be much to dry?  Could chopped smoked onions be added to the grind to add moisture and flavor or is that a lost cause?  I've read about powdered milk as well and was wondering if that was an option for added moisture retention?  It would be great to make an "all wild game" sausage but I think that's probably not going to happen from what I've read.  Can someone help me brainstorm some options and meat ratios for something that might work?  I don't expect the juiciest sausage in the end but surely there has to be a middle ground or ways to make it work?    

 

[tropics]

 
First, I realize that sausage itself isn't particularly healthy regarding fat content but I want to make a venison sausage that is pork free and Beef free (not by my own choice).  Most recipes I've seen combine pork and venison to add moisture to the sausage.  I've found very little recipes that do not use pork or beef with the venison.  Could chicken thighs be used with venison 50:50 to make fresh Italian or breakfast links or would they be much to dry?  Could chopped smoked onions be added to the grind to add moisture and flavor or is that a lost cause?  I've read about powdered milk as well and was wondering if that was an option for added moisture retention?  It would be great to make an "all wild game" sausage but I think that's probably not going to happen from what I've read.  Can someone help me brainstorm some options and meat ratios for something that might work?  I don't expect the juiciest sausage in the end but surely there has to be a middle ground or ways to make it work?    

WNCT I make Chicken sausage it has enough fat if you grind with the skin.

http://www.smokingmeatforums.com/t/201583/chicken-sausage-italian

Check the link use the chicken thighs like you would pork or beef

Richie

 

[wnctracker]

Thanks, I saw your thread and the recipe that you posted looks great, I'm wondering if venison added to it 50:50 would work or be too dry to enjoy?

 

[tropics]

 
Thanks, I saw your thread and the recipe that you posted looks great, I'm wondering if venison added to it 50:50 would work or be too dry to enjoy?

I haven't had venison in ages,do a small batch 2 to 3 lbs. I think 50/50 would work.

Richie

 

[BGKYSmoker]

Go to the sausage maker website, look for fat replacer. I used it a few times when doing venison, elk and moose.

CKX Fat Reducer-Cholesterol Fighter actually simulates fat's creamy texture! USDA approved. Can be used in hamburgers, meat loaf, breakfast sausage, chorizo, Italian sausage, all types of fresh venison sausage, smoked sausages and salamis. 8 oz. will process 60 lbs. of meat.

 

[dirtsailor2003]

Have you compared the make up of the fats? I'm not sure that adding 50% chicken would be healthier than adding 25%-30% pork. Chicken per the breakdown has more of the better fat for you than pork does. But 30% pork looks like it would be better than 50% chicken.  Beef is off the chart from the rest.

If going for an all wild game sausage you may want to consider duck or goose.

Here's a bit of a breakdown comparing the composition of fats of different meats. Note that the reaming percentage(s) not shown are trans fats.

Beef (tallow)

Saturated fat: 50%

Monounsaturated fat: 42%

Polyunsaturated fat: 4%

Pork Fat (lard)

Saturated fat: 39%

Monounsaturated fat: 47%

Polyunsaturated fat: 11%

Chicken (schmaltz)

Saturated fat: 30%

Monounsaturated fat: 45%

Polyunsaturated fat: 21%

Duck (schmaltz)

Saturated fat: 33%

Monounsaturated fat: 49%

Polyunsaturated fat: 13%

 

[wnctracker]

Hey "tropics" that Italian mixed 50:50 with venison was PERFECT! my wife said it was the best recipe she's tasted. Not dry at all. I'm curios though why you use the cure since it's fresh sausage? Could I replace the cure with regular salt or is it a necessary ingredient. If I did, would it be 1:1 salt to cure replacement? Thanks again


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[tropics]

Hey "tropics" that Italian mixed 50:50 with venison was PERFECT! my wife said it was the best recipe she's tasted. Not dry at all. I'm curios though why you use the cure since it's fresh sausage? Could I replace the cure with regular salt or is it a necessary ingredient. If I did, would it be 1:1 salt to cure replacement? Thanks again


Sent from my iPhone using Tapatalk

I used the cure because it would let me have the option to smoke if I wanted. Thank You I am glad that yous enjoyed it.

Richie

 

[wnctracker]

Hey "tropics" that Italian mixed 50:50 with venison was PERFECT! my wife said it was the best recipe she's tasted. Not dry at all. I'm curios though why you use the cure since it's fresh sausage? Could I replace the cure with regular salt or is it a necessary ingredient. If I did, would it be 1:1 salt to cure replacement? Thanks again


Sent from my iPhone using Tapatalk

I used the cure because it would let me have the option to smoke if I wanted. Thank You I am glad that yous enjoyed it.


Richie

So do you know if 1 tsp cure = 1 tsp salt as far as flavor?


Sent from my iPhone using Tapatalk

 

[tropics]

 

 

Hey "tropics" that Italian mixed 50:50 with venison was PERFECT! my wife said it was the best recipe she's tasted. Not dry at all. I'm curios though why you use the cure since it's fresh sausage? Could I replace the cure with regular salt or is it a necessary ingredient. If I did, would it be 1:1 salt to cure replacement? Thanks again


Sent from my iPhone using Tapatalk

I used the cure because it would let me have the option to smoke if I wanted. Thank You I am glad that yous enjoyed it.

Richie

So do you know if 1 tsp cure = 1 tsp salt as far as flavor?


Sent from my iPhone using Tapatalk

I could not tell you that Maybe one of the other sausage guys,will be along to help

Richie