If you’re a fan of venison sausages, you know that venison meat is lean and can turn your sausages dry. The solution to this is to mix the meat with pork fat.
But, how much pork fat should you add to your venison sausage?
In this article, we’ll guide you through everything you need to know to make perfect venison sausages.
Table of Contents
What is Venison Sausage Made Of?
So, have you ever had venison sausage before? It’s made with deer meat, some liquid, salt, pepper, and herbs. And to keep the sausages from getting too dry, some fat is added to the lean deer meat.
But here’s a cool thing – you can totally customize the flavor of the sausage to your liking by adding your favorite herbs!
Now, when it comes to making fresh venison sausage, there’s a trick to making sure it turns out just right. You want to use a binder to keep the fat from clumping up and the casing from breaking when you cook the sausage. The two most popular binders are non-fat dry milk and soy protein concentrate.
So, if you’re planning to whip up some fresh venison sausage, remember to use a binder and get creative with those herbs!
What Part of the Deer is Used for Sausage?
Did you know that you can make sausage out of every part of a deer? Pretty cool, right? But not all parts are created equal when it comes to quality.
The best parts to use for deer sausage are the rump and legs – those will give you the tastiest and most tender sausages. If those aren’t available, you can also use the flank, shoulder, neck, or shank.
The backstrap or loin, which is the leanest part of the deer, might not be the best choice for sausage making. It’s just too lean, so you might not end up with the juiciest or most flavorful sausages.
Does Venison Sausage Need Fat?
You’ll need to add some fat to get that succulent, juicy texture that makes sausage so delicious.
When you buy venison meat from a butcher, they’ll usually mix it with pork fat to get the right balance. But if you don’t want to use added fat, you can use veggies instead!
The only thing is, using veggies can have some drawbacks. For example, frozen veggies tend to have less moisture than fresh ones.
To work around this, you can use mushrooms instead of other veggies, because they tend to freeze better. Or, you can add some liquid – like water, wine, or beer – while you’re cooking the sausage to help it stay moist and juicy.
How Much Pork Fat to Add to Your Venison Sausage?
So, when it comes to making deer sausage, pork fat is the most commonly used type of fat. Back fat is usually the go-to choice, because it has more fat than pork belly. But really, both are pretty popular options.
Now, you can play around with the meat-to-fat ratio, but it can be helpful to follow some guidelines. The standard ratio for deer sausage is 80% venison and 20% pork fat. If you want your sausage to be super succulent, you can increase the amount of pork fat beyond 20%.
Just keep in mind that if you go above 50% fat, your sausage might end up being too fatty. So, it’s all about finding that sweet spot that works for you.
Can You Use Beef Fat for Venison Sausage?
If you don’t want to use pork fat, you can actually use beef fat as a substitute. But here’s the thing: using beef fat can overpower the flavor of the venison sausage. If you really want to taste that delicious venison flavor, it’s best to stick with pork fat.
One reason pork fat is a better choice is that it’s softer and cooks better than beef fat. Plus, it has a higher melting temperature, which can give your sausage a more desirable texture.
So, while beef fat is an option, if you want to get the best possible results with your deer sausage, it’s recommended to stick with good ol’ pork fat.
Mixing Venison and Pork: Tips and Tricks for a Perfect Blend
In this section, we’ll guide you through the process of mixing venison and pork, from choosing the right fat to grinding and seasoning.
Chilled Meat is Key
Before you start mixing your venison and pork, it’s crucial to ensure that both types of meat are chilled. This will make handling and grinding easier and prevent the mixture from becoming too mushy. You can keep the meat in the freezer for an hour before working on it.
Choosing the Right Ratio
The amount of pork you add to your venison depends on the type of meal you plan to prepare. For venison sausages, we recommend using at least 20% pork fat with 80% venison to achieve a more fatty grind.
However, you can add more or less pork depending on your preference. Keep in mind that sausages with a fat content higher than 50% can make you feel lethargic.
For venison snack sticks, you can use 100% venison, but adding around 30% pork can add juiciness to the mix.
For burger patties, meatballs, and meatloaves, you’ll need to add some fat to prevent the meat from drying out and crumbling during cooking.
Venison is leaner than beef, so adding a little more fat than you would on your beef patties is recommended. A safe bet is to go for 20% fat to make your patties taste richer.
Choosing the Right Pork Fat
Different types of pork fat have varying moisture and flavor, so consider this when deciding which one to use.
Savory belly fat is perfect for those who want a richer flavor, while back fat has a more low-key taste. Experiment with different types of pork fat to find the one that best suits your taste.
Grinding and Mixing
Once you have chilled the meat and chosen the right ratio and pork fat, it’s time to grind the meat.
We recommend grinding the venison and pork separately before mixing them together into a uniform mound. This will ensure that the meat is well-distributed, and the flavors are evenly mixed.
Adding Spices
Finally, add any spices you like to the mixture to taste. You can use a variety of spices, such as garlic, onion powder, paprika, and salt. Be sure to mix the spices well into the meat to ensure an even flavor.
In Conclusion
Mixing pork fat with venison meat is the key to making delicious venison sausages. The standard ratio is 80% venison and 20% pork fat, but you can be flexible with this.
If you prefer a leaner sausage, you can go for a lower pork fat percentage. On the other hand, if you want your sausage to be as succulent as possible, you can add more pork fat.
Beef fat is a good alternative to pork fat, but it has a stronger flavor and doesn’t cook as well. So, mix your venison meat with pork fat, add some herbs and spices, and enjoy delicious homemade venison sausages.
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