Tag: sausage

This is the simplest of simple sausages and a great place to start your home made sausage making journey. Follow my Beginners Guide to Sausage Making  and you really should not go wrong.

This is also the perfect sausage to get the kids involved in helping with, there should nothing in this that could possible scare them off from tasting it. Slap one on a slice of white bread, smother it in BBQ sauce (or tomato if you have to) and it’s just like being at Bunnings on Sunday arvo.

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Plain venison sausages

These are simple plain sausages, perfect for serving slathered in sauce on a piece of sliced white bread.

Prep Time4 hours hrs

Cook Time15 minutes mins

Resting Time2 days d

Course: Main Course

Cuisine: Contemporary Australian

Keyword: sausage, venison

Equipment

• Meat grinder
• Sausage stuffer

Ingredients

• 4.5 kg venison
• 1.5 kg beef fat
• 1½-2 cups iced water
• 90-120 grams salt non-iodized
• 2 tbsp onion powder
• 2 tbsp garlic powder

Instructions

• Ensuring the meat and fat is very cold, pass it through the grinder, using the coarse plate.
• Mix the salt, herbs and spices into the meat/fat mixture.
• Ensuring the mixture is still cold, pass it through the grinder a second time.
• Add the iced water.
• Hand mix the all of the ingredients very thoroughly until it has formed a sticky paste.
• Form a small patty (or one for each tast-tester) and cook over medium heat. Taste, and adjust seasoning of the mixture accordinly.
• Cover and place in the fridge overnight.
• Prepare the sausage stuffer and sheep casings.
• Fill the sausage stuffer and case the sausages.
  
• Return cased sausages to the fridge overnight to dry and firm. Before cooking

This delicious venison, garlic, fennel and red wine sausage is a one of my all time favourites. It is great barbecued especially over coals, or even used to make meatballs and served with spaghetti and a rich tomato sauce.

Sausages like these are great way to introduce fussy-eaters to game meat and make a fantastic gift for friends.

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Venison garlic fennel and red wine sausages

Venison and red wine give a deep rich flavour with the fennel providing a lighter note.

Prep Time4 hours hrs

Cook Time15 minutes mins

Resting Time2 days d

Course: Main Course

Cuisine: Contemporary Australian, Sausage

Keyword: sausage, venison

Servings: 6 kg

Equipment

• Meat grinder
• Sausage stuffer

Ingredients

• 4.6 kg venison diced in 1" cubes
• 1.5 kg beef fat diced in 1" cubes
• 1½ – 2 cups dry red wine shiraz, chianti, etc.
• 91 – 122 grams salt non-iodized
• 4 tbsp fennel seeds
• 4½ tbsp garlic powder
• ¼ cup fresh parsley finely chopped
• 1 tbsp freshly ground black pepper

Instructions

• Ensuring the meat and fat is very cold, pass it through the grinder, using the coarse plate.
  
• Mix the salt, herbs and spices into the meat/fat mixture.
  
• Ensuring the mixture is still cold, pass it through the grinder a second time.
• Ensuring the red wine is icy cold, add it the mixture.
• Hand mix the all of the ingredients very thoroughly until it has formed a sticky paste.
  
• Form a small patty (or one for each tast-tester) and cook over medium heat. Taste, and adjust seasoning of the mixture accordinly.
  
• Cover and place in the fridge overnight.
• Prepare the sausage stuffer and 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.