sausage idea

Discussion in 'Sausage' started by captrichc, May 6, 2016.

  1. captrichc

    captrichc Fire Starter

    ok so this is the recipe i used for chick sausage. it was absolutely amazing.
    Chicken Sausage
    with Basil, Cheese & Sun-Dried tomatoes
    Makes 5 pounds

    4.75 lbs Chicken thighs & skins (2150 g)
    1/2 cup fresh garlic, finely-chopped (60g)
    2/3 cup fresh basil, chopped (40g)
    4 tsp Kosher salt (30g)
    1 Tbl Black pepper (7.2g)
    1 tsp Nutmeg (2.2g)
    1/2 tsp Allspice (1.0g)
    2/3 cup sun-dried tomatoes, chopped (90g)**
    2/3 cup Parmesan cheese, shredded (55g)
    1/3 cup olive oil**
    ** soak sun-dried tomatoes in the olive oil for 2-3 days, room temp. Chop tomatoes into small pieces before mixing into meat
    32mm hog casings

    was thinking of using this with venison. any thoughts?
    panhandledrifter likes this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks for sharing.

    Do you have any photos?

  3. captrichc

    captrichc Fire Starter

    Yes. Let me see if I can dig some up. What do you think of that with venison
  4. mickey jay

    mickey jay Meat Mopper

    It's been a while since this was posted but I noticed there weren't many replies; did you end up making this?  My first thought with the venison experiment would be that you'd probably want to sub the chicken for maybe 3.5lbs lean venison plus 1.5lbs of pork fat, or perhaps split the lean meat 2lbs venison, 1.5lb lean pork, 1.5lb pork fat for a milder version.

    And maybe bump the salt to 5tsp.  Beyond that, the herbs/spices look interesting (that's a lot of garlic, no? [​IMG]).  Give it a go!  I've got some venison in the freezer I've been looking to make something with as well.
  5. captrichc

    captrichc Fire Starter

    Office I never made this. It's the last bit of venison I have. I didn't get a chance to go out this season so I'm trying not to mess it up lol. Where can I get pork fat from.... butcher?
  6. mickey jay

    mickey jay Meat Mopper

    I usually just trim the fat cap off a pork butt when I'm doing pulled pork and save it for sausage projects, but that's mainly because I can't ever find it for sale, but yeah, ask around to your butcher.

    I've had good luck converting a number of tried and true recipes to venison versions just by splitting it half and half with pork.  You just have to watch the fat content because whole muscle venison is 0% fat (you don't want to eat deer fat), unless you got it ground from the butcher (if you take your deer to a butcher to have them cut it, they'll usually put pork fat in the burger and then you're kinda guessing roughly what the fat content is).  
  7. Dude, Amazing sausage! Thank you...this making the recipe x5 larger

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