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