- Nov 16, 2021
- 416
- 462
I made two kinds of sausage off the last deer I carved up... The Venison Wisconsin Red Sausage (Check out the thread for info) and Venison Bangers. That same day I also chopped up an elk front quarter (more on that in another post)
The mince from this came mostly from the top sirloin and eye of round. Like the Red sausage, I didn't heavily document this, I was drinking too much and was distracted by Led Zeppelin's Ramble on....
Again, I didn't document the mincing and stuffing, but I did take a picture of the British tie method..
The only thing I didn't do, which I regret is I didn't hang them to dry in the fridge for 24 hours. I was tired from too much beer and Zep.
Today I made Bangers and mash out of them... The mash potato recipe is a random one off YouTube and I made a gravy from beef stock, corn starch, Worcestershire sauce, vinegar, onions, Pabst blue ribbon beer and probably something else, just can't remember.
Here's a cross section pic.... Not a great pic.
Plated up
The flavor reminded me of Swedish Meatballs, the gravy and potatoes added to the soft texture of the sausage and savory flavor.
The recipe is as follows:
4 lbs of Venison
1 lbs pork fat
36 grams kosher salt (about 2 tbs plus a tsp)
2 teaspoons fresh thyme
2 tsp white pepper
1 tsp minced fresh sage
1 tsp porcini powder
1 tsp onion powder
2 tsp dried basil
1 tsp Mace
1 tsp nutmeg
8 ounces coarsely ground Oates
3/4 Cup Pabst Blue Ribbon ( Don't judge, it's what I drink)
Hog Casings
Process:
Cube your lipids and protein, mix in all the spices (leave out oats and beer).
Grind your meat through 10 mm die. Grind again through 4.5 mm die. Cool mixture if necessary.
If cold enough, take your mince and mix oats and beer into mixture and kneed until emulsified.
At this point you can stuff into your hog Casings. Once stuffed prick with needle.
Hang your links for at least an hour and up to a day in a refrigerator (Don't skip this step like me). I basically just went right into packaging ... They came out fine, but texturally I think they could have been better.
A picture of the Venison Bangers (top row)
Red-eye Elk Sage Sausage (Middle row)
Wisconsin Red Venison Sausage (bottom row)
This recipe came mostly from the book Buck, Buck Moose.
Would I make this sausage again?
Absolutely, it was damn amazing. Honestly, it was the best sausage out of the three that I made that day.
This is a MUST try for the sausage makers out there.
The mince from this came mostly from the top sirloin and eye of round. Like the Red sausage, I didn't heavily document this, I was drinking too much and was distracted by Led Zeppelin's Ramble on....
Again, I didn't document the mincing and stuffing, but I did take a picture of the British tie method..
The only thing I didn't do, which I regret is I didn't hang them to dry in the fridge for 24 hours. I was tired from too much beer and Zep.
Today I made Bangers and mash out of them... The mash potato recipe is a random one off YouTube and I made a gravy from beef stock, corn starch, Worcestershire sauce, vinegar, onions, Pabst blue ribbon beer and probably something else, just can't remember.
Here's a cross section pic.... Not a great pic.
Plated up
The flavor reminded me of Swedish Meatballs, the gravy and potatoes added to the soft texture of the sausage and savory flavor.
The recipe is as follows:
4 lbs of Venison
1 lbs pork fat
36 grams kosher salt (about 2 tbs plus a tsp)
2 teaspoons fresh thyme
2 tsp white pepper
1 tsp minced fresh sage
1 tsp porcini powder
1 tsp onion powder
2 tsp dried basil
1 tsp Mace
1 tsp nutmeg
8 ounces coarsely ground Oates
3/4 Cup Pabst Blue Ribbon ( Don't judge, it's what I drink)
Hog Casings
Process:
Cube your lipids and protein, mix in all the spices (leave out oats and beer).
Grind your meat through 10 mm die. Grind again through 4.5 mm die. Cool mixture if necessary.
If cold enough, take your mince and mix oats and beer into mixture and kneed until emulsified.
At this point you can stuff into your hog Casings. Once stuffed prick with needle.
Hang your links for at least an hour and up to a day in a refrigerator (Don't skip this step like me). I basically just went right into packaging ... They came out fine, but texturally I think they could have been better.
A picture of the Venison Bangers (top row)
Red-eye Elk Sage Sausage (Middle row)
Wisconsin Red Venison Sausage (bottom row)
This recipe came mostly from the book Buck, Buck Moose.
Would I make this sausage again?
Absolutely, it was damn amazing. Honestly, it was the best sausage out of the three that I made that day.
This is a MUST try for the sausage makers out there.
Attachments
Last edited:
