Skinless Venison Sausage (Hamburger)

What you'll need;

• Venison - of course
• Additional fat - 15 - 20% of the amount of meat, most butchers will have this available.
• A good butcher's knife, I'm using the F Dick 21cm Butchers knife
• A mincer. If you don't have one and want to get into mincing, get a good one. A good one will last ten years or more.
• Scales with a capacity high enough to cope with the amount of meat. Domestic kitchen scales  will work but you may need to batch weigh.
• Blender (optional)
• Sausage premix - this is available at good butchers and butcher supplies in a massive range of flavours.
• A big bowl, big enough to hold all of your meat, fat and prepared premix with room to spare.
• Food grade gloves if you don't want to get your hands dirty.
• Freezer bags, suitable containers for freezing.

Slice your venison into pieces suitable for you mincer

Once the meat is ready to mince I add 15-20% fat.

To help mix the fat I run it through the mincer with the meat.

Once the mincing is complete I follow the instructions on the bag of premix.

I find it easier to mix the premix with chilled water in a blender.

Add the slurry of water and mix into the mince and mix well.

You can now run the mixture through a sausage filler to make sausages or we prefer to make them into hamburgers and cook without the skin.

Bag the mix into meal size portions and freeze for use as required.

Enjoy.

Next week I will be preparing and cooking Backstrap.