banus02 Posted September 17, 2015 Report Share Posted September 17, 2015 good afternoon can one of the better cooks please advise,i will be cooking for some jewish guests in early October and need to make some venison sausages obviously I can not add my usual 25% pork so is there anything else to add to keep the moisture in .I have tried garlic and bread crumbs,lamb is usless and beef over powers the venison any help please Link to comment Share on other sites More sharing options...
dylan5588 Posted September 17, 2015 Report Share Posted September 17, 2015 good afternoon can one of the better cooks please advise,i will be cooking for some jewish guests in early October and need to make some venison sausages obviously I can not add my usual 25% pork so is there anything else to add to keep the moisture in .I have tried garlic and bread crumbs,lamb is usless and beef over powers the venison any help please Breadcrumbs will only add to the dryness, I have used cheap cuts of mutton and lamb to good effect, neck, and shoulder cuts work well, any cut that has high fat content. I usually use a 50/50 lamb and venison mix. Adrian Link to comment Share on other sites More sharing options...
british bulldog Posted September 18, 2015 Report Share Posted September 18, 2015 Egg yokes are a good way to add fat and moisture to sausages and burgers, 1 yoke for each lbs of meat. Link to comment Share on other sites More sharing options...
banus02 Posted September 18, 2015 Author Report Share Posted September 18, 2015 good morning,thank you for the replies.i have kindly been given a couple of pigmy goats and I will spit roast these and use some of the cuts for mixing the sausages,i will also add extra egg so hopefully all will be fine.trying the sausages on the beaters trailer first though Link to comment Share on other sites More sharing options...
20series Posted September 18, 2015 Report Share Posted September 18, 2015 Just read this thread, Note to self, Never ever read a thread about food an hour before dinner time Alan Link to comment Share on other sites More sharing options...
dylan5588 Posted September 18, 2015 Report Share Posted September 18, 2015 Just read this thread, Note to self, Never ever read a thread about food an hour before dinner time Alan Especially one about Sizzling, meaty, lip smacking Sausages!!! Droooooooooooooooooool Link to comment Share on other sites More sharing options...
banus02 Posted September 22, 2015 Author Report Share Posted September 22, 2015 sausage up date ,first 60 tried to day ,non left on the platter sorry dogs.. and no complaints after lunch so all good so far Link to comment Share on other sites More sharing options...
Chris-NZ Posted September 23, 2015 Report Share Posted September 23, 2015 Beware spitroasting goats- unless you go to some decent lengths to stop them drying out, you risk ending up with chewing leather. Been there, done that.. You could try stuffing the cavity with veges/garlic/ fatty lamb chunks.. and possibly also barding the outside (layering streaky bacon all over and tying on) We expect photos and a review Link to comment Share on other sites More sharing options...
20series Posted September 23, 2015 Report Share Posted September 23, 2015 Especially one about Sizzling, meaty, lip smacking Sausages!!! Droooooooooooooooooool You're a very bad man Link to comment Share on other sites More sharing options...
banus02 Posted November 22, 2015 Author Report Share Posted November 22, 2015 quick up date the guns came in October and enjoyed their spit roast goat and double egg goat and venison sausage with greatfull coments ,it must have been ok as they are flying back in for two days in December but I wont be doing any cooking this time.. tips were nice Link to comment Share on other sites More sharing options...
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