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Opinion needed on venison sausage

bigbob73

Meat Mopper
177
16
Joined Jul 16, 2011
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?
 

mchar69

Smoke Blower
100
11
Joined Dec 25, 2013
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.
 

rexlan

Meat Mopper
275
16
Joined Apr 26, 2012
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
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
5,959
611
Joined Nov 3, 2011
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 
 

bigbob73

Meat Mopper
177
16
Joined Jul 16, 2011
OK adding some pork and tweeting recipe. Stuffing this weekend. Picks to follow.

Sent from my SAMSUNG-SGH-I337 using Tapatalk
 

reinhard

Master of the Pit
OTBS Member
1,192
287
Joined Feb 6, 2013
That looks great!! Nice job on the links.  Let us know how you like the flavor. The recipe looks good.  Reinhard
 

bigbob73

Meat Mopper
177
16
Joined Jul 16, 2011
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.
 

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
7,256
661
Joined Apr 28, 2010
Nice links Bob.........
 

driedstick

Smoking Guru
OTBS Member
SMF Premier Member
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Joined Nov 3, 2011
Them look great I bet they will gone in no time

Very nice

A full smoker is a happy smoker 
 

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