I find that in my deer hunting the venison I harvest is roughly 50% prime cuts for steak and pot roasts and 50% diced trimmings. The trimmings are excellent quality meat and represent those pieces I trim off to produce nicely squared whole cuts for steaks. We grind the trimmings into minced-meat and use half of them for bolognese, hamburger patties and the like. The other half we make into sausages. My favourite sausage is this one. Here is how we go about making them using a standard domestic appliance.
2 kilograms of cubed venison
1 kilogram of diced lamb fat
the leaves from 3 large sprigs of rosemary
6 cloves of garlic
150 ml of white wine
2 tablespoons of balsamic vinegar
30 grams of salt
10 grams of ground black pepper
10 feet of sausage skin
Firstly, when making sausages it is important that the meat and equipment be really cold, almost frozen in fact.
Secondly, everything, especially your hands, needs to be really clean.
Cube up the venison meat into cubes, 2 inches a side. Place into freezer until nearly frozen.
Cube up the lamb fat into smaller cubes of roughly 1 inch per side. Place in bowl.
Mix meat, fat and other ingredients (except the wine and vinegar) then return to freezer for 45 minutes.
Soak sausage skins in lukewarm water.
Take grinder with coarse die plate from the freezer and fit to the grinding machine.
Retrieve the meat mixture and feed it through the grinder, collecting the mince in a clean, chilled bowl.
Mix the wine and vinegar through ground meat quickly then return the bowl of ground meat to the freezer.
Clean up the area, wash the grinder fitting and set up for sausage extrusion then place in freezer for 20 minutes at least.
Run some lukewarm water through the sausage skins to check for breaks and ready it for filling.
Set up the chilled grinder in the machine and slip the sausage skin on to the nozzle.
Start feeding some minced meat into the grinder, wait until any air pockets have been expelled, then pulled about six inches of skin off the nozzle and tie off right at nozzle tip.
Continue putting the rest of the mixture into the extruder.
With a loose grip on the bundled sausage skin regulate how fast it slips off the nozzle and onto the extruded sausage. You do not want it too tight, neither let it flow off too easily.
Let the extruded sausage coil up in a large clean bowl.
Once all the meat has been extruded tie off the remaining sausage skin.
You can either leave the extruded sausage as coils, ala South African Boreworst, or you can pinch and twist it into typical sausage links. It is probably easier for you to watch a YouTube video or two on that rather than have me try and describe it to you.
The links or coils should be draped over wooden dowels to dry and set for an hour or so.
Then line a large plastic or ceramic (not metal) container with paper towels and places your sausages on top of the layered towelling. Refrigerate overnight.
Because this recipe uses a lot less salt, and other preservatives, that a butcher typically uses, you need to freeze any sausages that you will not be eating within the next day or two.
Here is a near completely home-made meal. The venison sausage is accompanied by produce fresh from our garden – sweet potato, pumpkin, zucchini, kale and silverbeet. The only purchased addition to the meal was the mushrooms which were fried a scattering of mixed fresh herbs from our garden – coriander, parsley, sage and shallots. The condiments, not shown, were also produced at home – onion jam, Davidson plum sauce and chillies. The butter and olive oil was store-bought.