Venison (Deer) Sausage

Ingredients:
Deer meat (fat removed) – 50% (500g)
Pork Neck (not lean) – 40% (400g)
Pork Back Fat – 10% (100g)
Sea salt/kosher salt – 12g/kg
Coriander – 2g/kg
Ground Black Pepper – 2g/kg
Sage crushed dried – 0.5g/kg
Crushed garlic – 2 teaspoons/kg
Ice Cold Water – 50ml/kg. Some of the water can be substituted with Brandy or Red Wine
30/32 Caliber hog casings – 1,5m/kg of meat.

  1. Cut all the meat and fat into small cubes and place in a large mixing dish.
  2. Measure out the spices according to the weight of the meat and mix the spices together in a bowl
  3. Crush garlic and add the required amount to the meat mix.
  4. Add in the spices and mix the meat spices and garlic together until the spice and garlic is mixed evenly through the meat.
  5. Add the water and mix into the meat until it is absorbed by the meat. This will also help the spices to mix more evenly.
  6. Mince the mixture using a 6mm plate.
  7. Use a sausage stuffer or sausage making machine or some other tool to inject the minced meat mix into the casings.
  8. Twist the casings  at 100mm intervals to make link sausages.

I hope that you enjoy the recipe.

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