Venison and Sage Sausages
Crowd pleasing venison and sage sausages
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.
