Roast venison sausages

Roast venison sausages

By
From
French Lessons
Serves
4
Makes
1 kg
Prep
30 mins
Cooking time
10 mins
Photographer
Steve Brown

These are fantastic pure meat sausages, free of the preservatives and ‘filler’ that even many ‘gourmet’ sausages contain. The venison can be replaced with wild boar, Wagyu beef, rare-breed pork, rabbit or even veal.

Ingredients

Quantity Ingredient
4 tablespoons cooking oil
2 medium onions, roughly diced
salt
100ml red wine
50ml brandy
1 tablespoon thyme leaves
450g venison meat or trimmings
125g pancetta
225g hard pork back fat
50g fine breadcrumbs
2 whole eggs
100g sausage casings
pepper

Method

  1. Heat half the oil in a heavy-based saucepan. Add the onions, season with salt and pepper and sauté over a moderate heat until caramelised a deep golden brown, about 15 minutes. Add the wine and simmer until reduced by a third. Add the brandy, bring back to the boil, then add the thyme leaves and remove the pan from the heat to cool.
  2. Mince the venison, pancetta and back fat through the coarse setting of your mincer/grinder (or ask your butcher to do this for you). Place in a large mixing bowl and add the onion mixture. Use your hands to mix everything together thoroughly then cover with plastic wrap and refrigerate for 24 hours.
  3. The next day, mix in the breadcrumbs and eggs and season well. At this point I like to check on the flavour. The best way to do this is to take a teaspoon of the mix and fry it for a minute or two on each side. Taste and adjust the balance of seasoning in the mix according to your liking.
  4. The easiest way to fill the sausage casings (if your electric mixer doesn’t have a special sausage-filling attachment) is to use a piping bag. Spoon the mix in and squeeze it carefully into the casings. Use your hands to gently squeeze along the length of the casing, to make sure the mix is evenly distributed and there are no air pockets. Cut and tie to your preferred lengths.
  5. Preheat the oven to 160°C. Heat the rest of the oil in a heavy-based frying pan. Fry the sausages over a moderate heat, turning so they are evenly coloured. Transfer to the oven and bake for 8 minutes. Remove from the oven and allow to rest for a minute before serving.
  6. If you don’t want to eat them straight away, the sausages will keep in the refrigerator for a week and up to 2 months in the freezer.
Tags:
French
France
European
Justin
North
chef
restaurant
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