Sausages are a meat product usually made from ground meat, often pork , beef, or poultry, along with salt, spices and other flavourings. Typically, a sausage is formed in a casing traditionally made from intestine but sometimes from synthetic materials.
My rule of thumb is to add 10-20% fat when making venison burgers. The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. On the other hand, an authentic sausage should be succulent. Fat is fundamental to creating a juicy product.
1. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. 2. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste.
How to Skillet – Cook Deer Sausage & Onions Heat a skillet over medium heat for 10 to 15 seconds. Add 1/8 cup of olive oil and the deer sausage . Cook the sausages for 10 minutes and then add one peeled, halved and sliced onion for every two sausages . Stir the onions so that they don’t stick, and drizzle more olive oil over them if they aren’t completely coated.
3 Answers. By ” Italian Sausage ” I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I’ve found that a 30-70 mix of beef and turkey/ chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own.
Pork sausages also contain high levels of saturated fat and salt, both of which can increase risk factors associated with the development of heart disease. Despite this, the meat does have its redeeming qualities: it is a good source of protein, vitamins, and minerals such as zinc and iron.
Pork fat is usually added to the venison meat to add fat. You can get pork trimmings from your local butcher. I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings.
Depending on what you’re planning to cook, you may want to add fat to your ground venison . This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. It’s purely personal preference. I always add about 15-20 percent fat if I’m making hamburger or kebabs, which makes the meat juicier and more flavorful.
Instructions: 200°C/Fan 180°C/Gas 6 20-25 mins Place on a baking tray in the centre of a pre-heated oven for 20-25 mins. Turn occasionally.
Venison is quite lean and needs a little fat, liquid, salt, and herbs and spices to create a great sausage . Once you have the right balance of ingredients, the sky’s the limit. I like to use pork, beef, or lamb along with my venison in sausages , but this is not necessary.
It’s already cooked . You can, however, boil kielbasa for about 5 minutes to heat it up if you want it as a hot meal.
Bake the sausages at 300 to 325 degrees Fahrenheit for 25 to 35 minutes, depending on their size, until an instant-read thermometer inserted into the middle shows an internal temperature of 160 F.
Stuff prepared sausage into 3-inch diameter fibrous casings. Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the thickest part of the sausage to check internal temperature ).