Sausages

[mrph]

I'm always vaguely disappointed by venison sausages. I expect great things of them... and then they fail to deliver. They're not bad, you understand, just not as good as I think they should be.

It's been slowly dawning on me that this is because I'm an idiot. Venison sausages are not pork sausages - and if you try to cook them like pork sausages, they won't be at their best. This is just a subset of a larger theme, of course - all sausages are not equal. :-)

But, anyway - grilling, frying or oven cooking venison sausages seems to leave them a little more dry and chewy than they ought to be. Initially I thought I was overcooking them (and that might be part of it...) but I think it's partly just that they're a little more dense and not as fatty as pork. Not as full English breakfast sausage-y, if that makes sense.

So, next time I buy some, there will be a different plan. Something to soften them up. Something along the lines of a sausage stew. Probably with beans. I can see that working - braised or simmered, they might turn into something a little different...

Comments

[huwjones.livejournal.com]

Sausage casserole is a thing of beauty.

[kittentikka.livejournal.com]

Boil them, in stock if possible. Fry them on the outside if you want the colour and crispiness.

[deliberateblank.livejournal.com]

Certainly I find that treating venison steak like beef doesn't work - it does end up dry and chewy. Treating it like duck (very briefly pan-fry to seal then a short 10 minute or so oven cook leaving the inside still relatively rare) works much better.

[maetria.livejournal.com]

Serve with many redcurrant jelly

[hedya.livejournal.com]

shorter cooking times and you probably need Phil's venison sausages: grilled as per pork, just for shorter, absolutely glorious