Thread: Anyone willing to help/share Venison Sausage recipes??

Adds a bit of sweetness I bet
I got a guy to run me some sausages a while back
Veni chorizo.
Shit they didn't last long


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Originally Posted by Natatale

Ive got about 30kg's of Venison for the mincer in the freezer, and l'm in Tauranga

Not wanting to hijack the thread or take a chance away from anyone else however this little beauty has served me well over the years.
Electronic Meat Mincer Sausage Maker - WHITE | Trade Me

Originally Posted by Willie

Not wanting to hijack the thread or take a chance away from anyone else however this little beauty has served me well over the years.
Electronic Meat Mincer Sausage Maker - WHITE | Trade Me

+1 @Willie

Although I got the Red version ............ Cos everyone knows red always goes faster

Cheers
Pete

Good to hear some good reviews
I'm looking at getting a mincer

From over the pond. Venison Scotch eggs. Same mix as mentioned above. Boil eggs as you like. 1/2" or less of meat round your egg. Roll in egg wash and double layer of toasted breadcrumbs. In oven medium heat for 30 mins. Out and eat. Go down great on the bar over here. Jok.

@Willie and @P38 I have the same in black. I had only used it to make mince until last weekend, when I made my 1st lot of sausage (with goat):



Used hog casings as sheep ones don't fit on my stuffer tube. I ordered them off this guy: https://oskarbutcher.co.nz and he emailed through a bunch of recipes and instructions on how to build a cold smoker.

I added 30% pork backfat, which is reccomended as the minimum and you can go as high as 50% fat.
Main thing is keeping the meat, fat and mincer cold while grinding. I found keeping the metal bits in the freezer for an hour before hand helpful.

This book was awesome and gave me all the advice I needed: https://www.bookdepository.com/Charc...mOZhoC0Ovw_wcB

You could try this guy if you don't want to fork out for a book. Can be a little hit and miss, don't get me wrong some of his recipes are awesome (but others less so):
Sausage Recipes - How to Make Sausage

Good luck

@Blue Arrow, you nailed that bugger!
I would say personally for me 50% fat is too much, I want it to keep the meat moist but not dripping out the sausage however horses for courses.
Let us know how it tastes as it looks great!!

Mine is actually black as well I just couldn't find a link to that colour
Red might be faster but everyone knows once you go black.....