Thread: Homemade Venison sausages

Hi Team , I scored Kenwood pro 2000 mincer with sausage maker attachment a couple of days ago , shot a deer today & my neighbour got 20 ducks today so we are combining forces , iv done a little research seems to be an emphasis on keeping everything really cold during the process , will start off making smaller batches until wev got the hang of it , so are there any sausage makers out there willing to share the tried & true recipe,s ? , also the only disc it came with is 10mm I have ordered a 6mm but it won’t be here for a few weeks , was thinking if the mince is too course I’d just run it through the mincer a couple of times .
Cheers.

Originally Posted by Boaraxa

Hi Team , I scored Kenwood pro 2000 mincer with sausage maker attachment a couple of days ago , shot a deer today & my neighbour got 20 ducks today so we are combining forces , iv done a little research seems to be an emphasis on keeping everything really cold during the process , will start off making smaller batches until wev got the hang of it , so are there any sausage makers out there willing to share the tried & true recipe,s ? , also the only disc it came with is 10mm I have ordered a 6mm but it won’t be here for a few weeks , was thinking if the mince is too course I’d just run it through the mincer a couple of times .
Cheers.

The absolute keys to a good sausage are enough fat and enough salt to bind the mixture. Making sure you get a good knead of the mix to ensure the binding is also key.

For Flavours go for whatever you like. I'm favourable to the mushroom and sage sausies Hank Shaw has on his website. Meat eater has heaps of good sausage recipes too.

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DONT USE the smaller mince plate...you will get mush....we use biggest holes even for mince as we like it to have a bit of guts to it.
when you look at recipe you will think its too much salt...its not...same for pork fat...its needed to keep things moist.....best bit of advice I can give is to try small batch and sample sample sample....meat balls from your mix till it tastes right.
dont overcook.
being a family of gluten free folks we swapped out the vinegar for apple cider vinegar...the flour for cornflour....

yes cold is important....it gets greasy if warms up..your hands should be nearly going blue if you have it right.
will see if I can dig out our recipe for you.

5lb venison
1lb mutton skirt
5tblspn salt
2tspn pepper
2tspn paprika
2tblspn cider vinegar
2tblspn brown sugar
2 tblspn tuscan seasoning
4tblspn cornflour
2tblspn crushed garlic

Originally Posted by Micky Duck

DONT USE the smaller mince plate...you will get mush....we use biggest holes even for mince as we like it to have a bit of guts to it.
when you look at recipe you will think its too much salt...its not...same for pork fat...its needed to keep things moist.....best bit of advice I can give is to try small batch and sample sample sample....meat balls from your mix till it tastes right.
dont overcook.
being a family of gluten free folks we swapped out the vinegar for apple cider vinegar...the flour for cornflour....

This...."meat balls from your mix till it tastes right" Make these up and adjust as you go....

Originally Posted by timattalon

This...."meat balls from your mix till it tastes right" Make these up and adjust as you go....

Yea great idea , be a real pain making a batch only to find they are not very tasty !!

Boerwoers is good to make. We use fatty pork with venison and a packet of the boerwoers mix. Comes out mint.

I have a bandsaw with mincer attachment, and a heap of fatty mutton flaps in the freezer - now I know what to do with them. Cheers guys!

I think that a lot of venny sausages are dry. The meat hangs and dehydrates in the chiller, then after a few days gets made into sausages. The best sausies I have had actually had water added to the mince not a whole lot of fat and use pork intestine skins. Put half the meat through the 10 mm plate twice and half through once then mix together.

Here's a recipe that I've been using for lovely venison sausage. For making dried sausage I leave out the cold water. I just use beef fat that I get from the butcher, and thin synthetic casings. I use the coarsest plate in my mincer (6mm?)

Vleisland Boerewors recipe (10kg)(Namibian)

7kg lean beef or venison
3kg fat (Soft beef fat, Beef brisket fat, or sheep tails)

180g salt
60g coriander seeds
20g black pepper
10g ground cloves
20g ground nutmeg
about 150ml Worcester sauce

OR

180g salt
60g coriander seeds
20g black pepper
30g Pimento / Allspice
about 150ml Worcester sauce

Mix everything together then mince (4.5mm plate) only once.

Add 750ml cold/iced water and mix thoroughly by hand. put into 24/26 natural sheep sausage casings (make sure the mixture isn't minced twice)

5-6kg venny
2kg pork
1kg pork back fat (abalible at any butcher)

1 kg onion- caramelized on the bbq and left to cool in fridge

1x jar jalapenos (brine and all)

1x jar drained sundried tomatoes (no brine)

Darn good idea to caramelize the onions first Glenshee

Our latest effort. We just buy the mixes. Have an industrial cake mixer to give it a stir then in the skins.