Sunday, January 31, 2010

Venison sausages

[This is a pic on the farm at home in Co. Wicklow in Jan 2010]

Was given an entire deer carcase (fallow) which was shot on Drumoland estate, Co. Clare on the 12th Jan. I butchered it a week later and got someone to film it - hope to attach it to this blog sometime soon.

Decided to make two different kinds of venison sausage one traditional recipie - garlic and sage - and the other a recipe which I made up myself which used some Willies Supreme Cacao Venezuelan Black which a friend gave me and fresh red chillies and red currant jelly to sweeten it all up. Wasn't able to get my hands on any fresh outdoor bred pork (so often the case in Ireland sadly) so had to use the regular stuff - 30 percent of the meat in the sausages was pork fat and about 10% breadcrumbs. Both types of sausages turned out great - moist and good texture. What was interesting about the choc and chilli ones was that they really tasted strange on their own but with creamy mash and red cabbage was absolutley out of this world!
Managed to get about 2kg of sausage casings today so you can expect alot more sausage chat from me in the coming months.

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