FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Need a good venison italan sausage recipe

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
Mikey P's BBQ
BBQ Fan


Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Thu Jun 27 13 9:06 pm    Post subject: Need a good venison italan sausage recipe Reply with quote

I have an abundant supply of venison in my freezer and want to make some fresh italian sausage to grill and put on buns. I know theres several out there (shown in the links below) but does anyone have one they suggest more than any others? I don't necessarly want a sweet sausage nor a extremely hot one... We like Johnsonville mild but it needs a little more kick.

Heres what I've found so far.

Medium hot. Would leave out the cure and just grill.
http://www.meatsandsausages.com/sausage-recipes/italian-sausage-smoked

Sweet. but would add some red pepper to heat it up a little.
http://www.meatsandsausages.com/sausage-recipes/italian-sausage

Last. I've done Poli's recipes before with great results...
http://lpoli.50webs.com/index_files/Salsiccia-Sicilian1.pdf

Any insite or additional recipes to make the decision harder Very Happy
Back to top
View user's profile Send private message
Cat797
BBQ Pro


Joined: 18 Feb 2010
Posts: 717
Location: El Paso, IL

PostPosted: Fri Jun 28 13 1:50 am    Post subject: Reply with quote

Mikey,

I'm no expert at all, but looking at the Poli recipe you posted, that contains about 45% fat. You could probably substitute the Venison for the pork butt 1:1, while keeping the fat back in the recipe and end up with a ratio of about 27% fat, which to me would be a better sausage. I hate really greasy ones...........

I've tried recipes from Wedliny Domowe and I think they are generally pretty good too.

We like Pics! Cool

Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer
Back to top
View user's profile Send private message
Mikey P's BBQ
BBQ Fan


Joined: 15 Sep 2009
Posts: 154
Location: SW Oh-io

PostPosted: Fri Jun 28 13 2:19 am    Post subject: Reply with quote

That the recipe im leaning towards. 27% fat is pretty decent for venison in my experience. Dry deer sausage isnt very good... been there done that Smile
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group