Dinner thread?

[veitnamcam]

I reckon most butchers/people are afraid of adding a decent amount of fat when making game sausages.

I have been adding between 25-30% pork cheek fat to my mix. Makes a world of difference and doesn't dull the venison flavour imo.
If I get my local butcher to make some, he ups the fat to 30% as well.





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Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.

One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
ok I am fussy but I pay good money and have every right to be fussy imo.

[R93]

Yea I have used most local wild game butchers for sausages,I have had ,fantastic,ok,rubbery to the point of inedible(gluten free trial),dry and tough, smooth and tasteless IE a supemarket sausage.

One thing I have never had in the last 25 odd years of pestering butchers with wild game meats is the same thing twice no matter how hard I try.
When they get it right it is so so good! so you go back and next time its bland bread flavored shit you feed to the dog.
ok I am fussy but I pay good money and have every right to be fussy imo.

I know what your saying.

That's why I started making my own.
But in saying that my local butcher is very consistent and he is cheap. Last lot I got done was 30 bucks for 11 kgs

His last batch was amazing.
I am boring and just get him to add chilli and garlic but everyone comments on them at a BBQ so I am reluctant to try anything else

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