Still have tons of venison, so I thought I'd make some sausage.
We are doing our annual tradition of spending New Years Eve
with our good friends, the Millers, and this year we are cooking
a bunch of appetizers or small plates or tapas for grazing.
One of the things we discussed is small individual pizzas, so
this sausage will be perfect for that.
I started with a 2-1 ratio of venison to pork fat. I chose
salt pork due to its high fat content, and its close relation to bacon
and I used meat from the ham portion of the deer.
I sent this through the course grinder.
This is what it looks like after the first grind.
I thought it looked a bit chunky, so I took half of
it and sent it through a second time, then mixed the two together.
I included panko, dry mustard, shiner, white wine, rubbed sage, herbs d Reid,
fennel seeds, s/p and lest of meyer lemons (plus 1 normal).
This is what it looked like before I put it back through to encase it.
I got almost 2 lengths of casings filled and it looks great.
I used the meat that was leftover in the machine to form a patty, which I
cooked right on the spot. Tasted great, not gamey. The wine
and the lemon added a great flavor.
I hope the linked sausage does as good as the tester.
I assume it will!
Happy New Year to you all!!!
Thank you for spending some time with the Father as he
Feeds his Flock.