Cooking For Engineers

[Gareth]

my good friend Derek (the Ratman), from over at the countryways forums has given me permssion to copy and reproduce his venison sausage making thread here at cookingforengineers.

Please take the time to visit his countryways web-site;

http://countryways.myfreeforum.org/index.php

Venison Sausages. Never made them, eaten plenty so decided it was time to have a go. A trip out earlier in the week secured the main ingredient :smt003



A few minutes with a skinning knife and the deer was skinned and jointed and ready to be cut up for the mincer




The Mincer



First bowl of venison, 7lb in weight



A few pounds of belly pork provided the fat required



Both the pork and the venison was now passed through the mincer



The magic seasonings were added and mixed by hand



The rusk was also added and mixed and the whole mix was then passed through the mincer once more and slowly the red wine was added to the mix



The casings were soaked in warm water for around half an hour and the salt washed from them. Patiently the casing was fed onto the nozzle of the sausage stuffer



Let battle commence. Here come the bangers





A bit of fiddling and a couple of twists seperates each sausage



They even began to resemble a sausage



The first of many more



Now we are really getting into it



Even had some left over to make some venison burgers. Again the meat is put through the mincer



The secret ingredients added along with some water.



So all in we made 90 venison sausages, some spiced and some with spice and red wine and 19 burgers. We also kept the loin fillets entire as they will go nice on the barbie.



Just stoking the frying pan as we speak !!!!!!

Just needs some wholegrain mustard, got some in the cupboard so I might be gone for a few mins :smt023 :smt023



Again, many thanks to my friend Derek at http://countryways.myfreeforum.org/index.php for allowing me to reproduce his original posting

[Michael Chu]

Oh man, that looks so good! I haven't had a good sausage in a while... maybe I'll get some tomorrow. (Clearly they won't be as good as homemade, but better than nothing!)

[Sausageman]

Hey Gareth,
I always love a new sausage recipe, and yours is a cracker, well done.
I just happen to have some venison in my freezer and was wondering what to make with it.
My Wife wanted a venison pie, boy, is she out of luck.
I have been making my own sausages for about 10 years, as I couldn't find a decent one here in Australia, (they are full of gristle) I hate that, you can't eat them cold with HP sauce because of the gristle.
Keep it up.
Thanks for the Scotch egg recipe also.

Mike

[Sausageman]

Hey Gareth,
I always love a new sausage recipe, and yours is a cracker, well done.
I just happen to have some venison in my freezer and was wondering what to make with it.
My Wife wanted a venison pie, boy, is she out of luck.
I have been making my own sausages for about 10 years, as I couldn't find a decent one here in Australia, (they are full of gristle) I hate that, you can't eat them cold with HP sauce because of the gristle.
Keep it up.
Thanks for the Scotch egg recipe also.

Mike