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

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  1. #22
    Member Willie's Avatar
    Join Date
    Aug 2014
    Location
    hamilton
    Posts
    588
    @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.....
    Blue Arrow likes this.
    Sarcasm: lowest from of wit, highest form of intelligence.

 

 

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