Has anyone else tried experimenting with pork-less venison sausages?
I made up a batch using veggies and veg oil that turned out great.
You can see them here:
https://highlanderhunting.wordpress.com/pictures/
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Has anyone else tried experimenting with pork-less venison sausages?
I made up a batch using veggies and veg oil that turned out great.
You can see them here:
https://highlanderhunting.wordpress.com/pictures/
Many years ago I tried some that were given to me but couldn't eat them. I found them dry and the venison was too over-powering to be enjoyable. But I was only used to moose meat back then.
I had the butcher drop my pork content to 20% one year and they were far to dry. Might as well do it up at jerky at that point.
Not sure I like the idea of vegetables touching my meat either ...LOL...
Why not just use pork? It's a buck a pound for the hind quarters (2.20/kg) at independent grocer's this week.
That's 99c a lb for pork shoulder or leg. Saw a 27lb leg in Zehrs Guelph..
That's a lot of sausage. If you have a grinder and freezer space it works...
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It might be interesting to try your variety, the vegetables and high oil content may get away from dryness that others have experienced. I do not get sausages made with my venison; basically because of the pork added... if I wanted a pork sausage I would buy a pork sausage. When I get my venison processed I get pepperettes and Summer Sausage as well a Ground. For easy figuring the Butcher likes to add pork to all the above; but I will not allow him to ad it the the ground... if I want a venison burger I'll have a venison burger, if I want a pork burger(the best way to go!) , I'll but the pork. When I have to mix, I will add some reg grd beef to get the fat content up. I think beef tastes closer to venison that pork does.
I may give that recipe a try on of these days, but let me share what I have done, not with sausage but with burgers.... Not sure if it will work with sausage but my burgers came out great (no pork added)...
Instead of using pork for fat content I used/added (grounded in) some margarine and cheese with the venison....The margarine and cheese combo makes for a juicy venison burger. Of course I added some salt, pepper, eggs, breadcrumbs and onions too....Give it a try, you might like it too...
I don't add pork to my ground venison either. If we use it for burgers,like you we add small cubed cheese along with red wine, bread crumbs, diced onion and egg. They come out nice. I'll have to try the marg/butter next time. I'd be curious how that combo would work on sausages.Quote:
Originally Posted by fratri
Every thing is better with butter. And hey cheese why not.
I find just ground venison to dry. My ground venison is mixed with beef fat, tastes great even the wife likes it. So maybe beef fat in the sausages would work too.