How to Make Venison and Red Wine Sausages. A detailed tutorial on how you can make your own Venison and Red Wine Sausages at home. In this video I will talk you through ingredients, the kit you need (and where you can buy it), the measurements needed, and how to actually make the sausages.
These sausages are quite simply delicious: packed full of highly nutritious, flavoursome, venison, fatty pork back fat, and rusk soaked in juicy red wine. If you are a seasoned sausage maker or new to the game, give these a go.
Ingredients (makes 40 large sausages):
• 3kg Venison Trim (get this from any good butcher, or from your own butchering endeavours)
• 150g Venison Tallow/Fat (again, as with above, get from a good butcher or through your own butchery/hunting)
• 750g Pork back fat (as with the above, any good butcher will be able to sell you pork back fat: I bought 1.5kg for £4)
• 450g Yeastless Bread Rusk - You can get this from Weschenfelder (link below)
• 900ml Fruity Red Wine (I used Cabernet Sauvignon) - ensure ice cold
• 220g Sausage Seasoning (I used Royal Venison Sausage Seasoning from Weschenfelder)
Useful Links:
Scott Rea: How to Link/Tie Sausages:
• How To Tie/Link Sausag...
Weschenfelder:
www.weschenfel...
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