Venison and Blackberry Sausages

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Venison and blackberry’s go so well together. Pairing fruits with wild game has been happening for hundreds of years, so if you have not tried your hand at it, then why not give this one a go.

Ingredients:

2kg Venison
500g Pork Fat
300g Blackberries
1 Tbsp Dry sage
1 Tbsp Dry Thyme
1 ½ Tsp Garlic Powder
1 Tbsp Salt
1 Tbsp Ground Black Pepper
2 Tbsp Brown Sugar
2 tsp Chilli Flakes
1 Cup Ice Water

Method:

Ensure your blackberries have been washed thoroughly. You can either cook your blackberries down or chop and mix them through later. If you cook them down this will give the mixture a darker colour. To cook them down add 2 tsp of sugar and 1 tbsp water, cook on a medium heat for 5 min. transfer to a bowl and allow to cool.
Cube your meat and fat ready for mincing and remove any sinew. Place in the fridge until you are ready to mince.
Ensure your casings have been soaked for the appropriate period of time and the excess salt has been removed.
Mince your meat and fat mix on a medium die then place in the fridge for 30 min. The key is to ensure your mince and fat stays cold.
Remove your mince from the fridge and mix all your ingredients in with the mince. To ensure your flavours are spread evenly through the mix you will need to mix for around 3 – 5 min. Once everything is combined, place back in the fridge for a further 10 min to cool.
Thread your casings onto your sausage stuffer. Fill your casings until they are firm, you do not want to overfill or you risk bursting them. You want to twist a link every 5 – 6 inch, depending on how long you want your sausages.
Once completed leave in the fridge to set for 24 hours, then cook and enjoy! For best results, cook the sausages on a medium heat so you do not lose all the fat out of them.