Thread: venison sausage idea?

what do you use as a binder? i thought being in a casing thats what holds them together? and is it not good to have a big mix of mutton and venison? im just after a nice tasty sausage that isnt too dry or full of non meatyness.

Originally Posted by silentscope

what do you use as a binder? i thought being in a casing thats what holds them together? and is it not good to have a big mix of mutton and venison? im just after a nice tasty sausage that isnt too dry or full of non meatyness.

Nothing wrong with that if its the way you want it, personally I wouldn't waste good venison just to have it tasting like mutton, I want my venison sausages to taste like venison, Pork fat wont flavour it only add the fat needed. Use eggs as a binder or arrow root powder, milk powder.

Originally Posted by oneshot

Nothing wrong with that if its the way you want it, personally I wouldn't waste good venison just to have it tasting like mutton, I want my venison sausages to taste like venison, Pork fat wont flavour it only add the fat needed. Use eggs as a binder or arrow root powder, milk powder.

Go to you tube it is great for this. Same as you silent I have my mincer primed including sausage stuffer attachment, my venison will be out the freezer tomorrow and gonna make some sausages on the weekend.
One of the tricks for binding is to take some of your mix and emulsify it. That is to mix it up with a small amount of water so that it forms a paste and that will help the sausages bind together. Apparently using iced water is better for the mix as well. Pretty much keep everything as cool as possible.
Have a think about taste combinations that work, or that you already like, such as apple and cider, cheese and red wine, pear and walnut. You can google a whole lot more. Mix a very small amount and fry it up, if it tastes good then so will your sausages.
Also once you have made your sausages leave them in the fridge for a day or two to help the flavours mix and there you go.
I have a heap of venison fat and also going to add pork fat, about a 3rd fat works apparently.
Thinking one with Worcester sauce in it and maybe a red wine and garlic and a Jamaican jerk type taste. Might just check out some of the flavours in the supermarket and see what inspiration it brings. Keen to see how you get on with it.

good luck.