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