yesterday, it was time to break down a Fallow Deer's front leg, fillet (back strap) and rear leg
the other half a mate had
we have been aging the venison for over a week
and the trimmings and front leg, became sausages
two different types were made, in different lengths, just to be different, to make the meals interesting
the mix
venison
10% bacon, mainly the fatty section
onion, sweet potato
bread crumbs as the binder and the carrier for the fresh chilli juices
hand full of freshly picked chillis,
a couple of big splashes of my chilli tomato sauce
and a range of spices
these sausage might wake a few people up........ if you don't like a little chilli zing
the other sausages
almost no bacon, still the crumbs mix etc
carrot, onion and freshly ground black pepper
with shop bought beef mince about 10%
and spices, plus a little salt
If I can, anybody can and should
there is no need to buy that shop 'stuff', really !
here, good shop bought sausages cost around $13/kg upwards
and I couldn't start to guess at the purchase price of good venison sausage
