Venison Sausage
We were given back in November a very large cut of local venison, enough to fill the freezer and last us all winter. I believe in using every part of an animal, ethically it's not right to waste something that has given it's life up for you to eat. So once the cuts were packaged up, bones stripped of meat and boiled down for stock for the dogs, we had a lot of leftover trimmings. I've always wanted to make my own sausages, believing I could do better than the offerings at the super market and after a bit of research we had a plan…
We tried a few very experimental recipes but 1 turned out well.
0.75kg ground Venison
04kg ground pork
2 Tbspn chilly powder
2 Teaspoon ground coriander
1 1/2 Teaspoon salt
1/2 Teaspoon Mustard seed
1 teaspoon Oregano
One lesson of experience… always use real castings for the sausages, the collagen really don't cut it.
