- Feb 17, 2012
- Reaction score
A friend gave me some venison yesterday (frozen in gigantic meat popsicle block :scared4 and so I am interested in cooking it all up. Got a recipe for sausage? :hungry:
We stick with pork - usually shoulder roasts that aren't super fatty. Occasionally we will throw in a slice or two of bacon if the pork shoulder is too lean. Usually a 25-30% ratio to the venison. We usually make 25-35 lbs of sausage at a time but based on eyeing up Pierre's recipe ours seems to be pretty close to Pierre's except I use brown sugar and more mustard seed and crush the black pepper pretty coarse.has anyone ever used beef fat for venison sausage? Pork fat tends to have a lot of rich piggy flavor which is a bit different from Venison. Not a bad thing, mind you, but I wonder if some people might have an issue with that?