The addition of pancetta, fresh herbs and white wine gives these sausages a particular bright and fresh taste.

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Venison and Sage Sausages

Crowd pleasing venison and sage sausages
Prep Time4 hours
Cook Time15 minutes
Resting Time2 days
Course: Main Course
Cuisine: Contemporary Australian
Keyword: sausage, venison
Servings: 1.25 kg

Equipment

  • Meat grinder
  • Sausage stuffer

Ingredients

  • 844 grams venison 1" cubes
  • 268 grams pancetta diced
  • 136 grams beef fat 1" cubes
  • 65 ml dry white wine pinot gris, sauvignon blanc, etc.
  • 25 grams salt non-iodized
  • ¼ cup fresh parsley very finely chopped
  • ¼ cup fresh sage very finely chopped
  • 1 tbsp black pepper freshly cracked
  • 1 tbsp fresh rosemary very finely chopped
  • natural sheep casings

Instructions

  • Ensure the venison, pancetta and beef fat is very cold (almost frozen), and pass through the grinder using the coarse plate.
    844 grams venison, 136 grams beef fat, 268 grams pancetta
  • Mix the salt, fresh herbs and pepper through the ground meat.
    25 grams salt, ¼ cup fresh parsley, ¼ cup fresh sage, 1 tbsp black pepper, 1 tbsp fresh rosemary
  • Ensuring the mixture is still cold, pass it through the grinder a second time.
  • Ensuring the white wine is icy cold, add it the mixture.
    65 ml dry white wine
  • Hand mix the all of the ingredients very thoroughly until it has formed a sticky paste.
  • Cover and place in the fridge overnight.
  • Prepare the sausage stuffer and sheep casings.
    natural sheep casings
  • Fill the sausage stuffer and case the sausages.
  • Return cased sausages to the fridge overnight to dry and firm. Before cooking and packaging for the freezer.