From field to kitchen, showing you how to make home made venison sausages!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Preparing the Meat
Without going into to much detail, the first step is obviously to get yourself a source of venison. This is a Samba deer that I shot recently and with much respect and without wasting any venison, the meat was harvested from the animal. Leaving the meat to hang in the coolroom for 5 days allows the blood to drain.
Step 2: Ingredients
The first step in any cooking effort is obviously to gather all the necessary ingredients. With venison sausage making, it is important that you mix fat through the concoction as venison is a very lean meat that when is cooked becomes very dry, so, rule of thumb is to add of 30% pork fat and 70% venison accompanied with 1 cup of iced water. When adding flavours to the sausages choose spices and herbs that you enjoy, for instance, I added curry in one batch, and chilli in another. Now the main ingredient, the skins, personally I use natural skins as they seem to not burst as easy in the filling stage, and when being cooked. however, the only down side being the varying circumference of the intestine that creates fatter sausages, any local butcher would sell sheep intestines (which is the snag casings).
You will also need mixing bowls, a meat mincer with the sausage filling attachment and a lot of time.
Step 3: Mincing
Alright, now that you have all the ingredients it is time to start. first you need to run the venison through the mincer, I like to use a medium sized mince, which is around 4mm. After you have minced the venison now mince the pork fat.
Step 4: Flavouring
As listed earlier you should pick flavours that you enjoy, firstly you must mix 30% pork fat mince with 70% venison mince along with the flavours you wish to add and 1 cup of iced water different flavours such as curry and chilli do not require much of as they are strong, so in terms of quantitys it is hard to guess, however, there is a small trick I like to use, after you have mixed your minces and flavours you can take a small scoop of mixture and cook it and sample to see if it needs more flavour or more mince to tone the strength of the flavours down.
Step 5: Casing the Mince
the final step is to put the Mince in the case, and to do this you first must put the sausage attatchment onto your mincer, while you are doing this soak your natural skins in water as they are preserved in salt you want to get all this salt out of the skins. Now cut a length of skin around 1 meter, and slide it onto the sausage filler until you have 2 inches hanging off the nozel, now tie a knot in the end of the skin and slide the rest on, now add your mixture into the chamber of the mincer and on the surrounding tray, turn the mincer on and very steadily (not to fast) stuff the Mince down the shoot so that it fills the skins, with one person doing that the other must support the sausage and slowly aid it in filling by moving away from the mincer. After you have filled about 95cm of your 1m skin stop filling and again tie a knot in the end, to make sausage length sausages you can first pinch and then twist the pinched area to form a perfect snag! let the suasgaes sit over night in the fridge.
Step 6: Cooking
When cooking theses sausages venison takes a while longer to cook than your standard snags, depending on sausage width sometimes it is good to bbq the snag and then chuck it in the oven to cook it right through.
Fourth Prize in the