Its leanness is since venison is an excellent source of protein. If you like to make venison sausages, the low-fat content gives a problem.
The deer meat needs to be mixed with pork fat to make excellent venison sausage. Can you tell me how much pork fat you add to the sausage?
Sausages are often made with fat to give them a firm texture. For venison sausages, add 20 to 25% pork fat.
The pork fat helps keep the meat moist. For a leaner sausage, add 10% pork fat.
The amount of venison and pork fat you want to have is 80% and 20%. If you want to, you can go above this, but I don’t recommend going over 50% pork fat.
In this article, I will give you everything you need to know about making delicious venison sausages.
Table of Contents
What is Deer Sausage Made Of?
Sausage can be made from deer meat, which can be used to make steak, roast, burgers, stew, and other dishes.
You can make your venison sausage, but you must have several essential ingredients.
Deer meat is pretty lean, so you will need to add fat, liquid, salt, pepper, and herbs to make it taste better. You will also need a binder for fresh venison sausage.
The top two options for a binder are non-fat dry milk and soy protein concentrate.
This will prevent the fat from clumping and make sure that the sausage doesn’t break once it hits the hot pan.
Which Part of the Deer Is Used to Make Sausage?
Every part of the deer is great for sausage, that’s what an experienced venison sausage maker will tell you.
It doesn’t mean some parts of the animal aren’t the best option because deer meat offers plenty of Versatility.
The legs and the rump are the best cuts to use for deer sausage, although flank, neck, shoulder, and shank are excellent options as well.
The loin tends to be the leanest part of the deer, so if you want to avoid it, you need to avoid the backstrap.
Does Venison Sausage Need Extra Fat?
Most of the time, 100% venison sausage is a rare find. If you were a hunter and were able to get a deer with excess fat, you might be in luck.
If you buy venison sausage from a butcher, you will likely get it mixed with pork fat already because it is the standard practice.
The answer leans more towards the fact that venison sausage requires fat. There is at least one abnormality to this.
Adding vegetables is an alternative if you insist on not using added fat to venison sausage. Vegetables don’t contain a lot of fat, but they do have a lot of water in them.
There will be more flavor with the addition of vegetables. This approach has some disadvantages.
If you want to cook the sausages later on in the day, you won’t have the same level of humidity.
Vegetables that have been frozen don’t have the same amount of water as fresh vegetables. mushrooms tend to freeze better, so a workaround solution is to use mushrooms.
Adding liquid such as water, wine, or beer during the cooking process is another option.
It is important to mention that if you want 100% venison sausages, you will need to use a binder such as non-fat powdered milk to keep the mixture together.
How Much Pork Fat is Needed for Venison Sausage?
Pork fat is one of the most common types of fat added to deer sausage.
Pork belly and back fat are equally common, but back fat is the best choice as it contains more fat than pork belly.
Sausage is made from fat and is used as an emulsifying agent. Low-fat sausages may sound great in theory, but they are not as good as those with at least 20% fat.
Some guidelines are helpful, while you can be flexible with the meat to fat ratio.
For those of you wondering how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat.
If you want the sausage to be as tender as possible, you can go up to 20%, but anything over 50% might be too fat.
Can You Use Beef Fat to Make Venison Sausage?
If you’re thinking about buying deer sausage, you might consider beef fat instead of pork fat. If you don’t consume pork, this is a good alternative.
There are things to keep in mind before you use it, but yes, you can use it for your venison sausage. Adding beef fat will cause the venison sausage to have a different flavor.
The flavor of venison sausages remains natural when you add pork fat to the recipe. That is not the case when it comes to beef fat.
The venison sausages will taste good. You can be perfectly fine with that, but it is important to know this fact before you do.
Pork fat is usually softer and cooks better than beef fat. The melting temperature of pork fat is higher than that of it.
They have color differences as well. Pork fat has a white hue, while beef fat has a greenish hue.
Pork fat is a better choice when it comes to the appearance of the sausage.
If you were wondering how much beef fat you should use in venison sausages, the answer was the same as pork fat, around 20%.
Tips and Tricks to Make the Best Venison Sausage
If you want to enjoy delicious deer sausages, it’s important to stick to the optimal pork fat ratio. There are other lesser-known tricks you can use to get the best outcome.
The deer meat needs to be finely ground first. If you don’t, it’s likely going to be too dense, which can ruin the experience of making homemade deer sausage.
Adding the meat binder will make a world of difference when it comes to cooking the deer sausage. The final product won’t be the same without the casing you choose.
Whether you use hog or beef, sticking with natural is the best way to go.
If you are not sure which herbs to mix with venison, consider bay leaves, rosemary, and sage. All of them have a distinct flavor that pairs perfectly with venison sausage.
There is no definitive answer to the question of how much pork fat to add to venison sausage, but you can use anywhere between 20% and 50%.
You are the person who decides when you make deer sausage at home. Adding more vegetables and less pork fat is an option if you prefer leaner sausages.
If the sausage’s fattiness is what you like most about it, 30% or even 40% of pork fat will do the trick.
To get the best venison sausage you can have for any meal, grind the venison finely and use a sausage binder as well.
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