Toulouse Sausage Ingredients
- 2.100 Kg 90% Visual Lean, Coarse ground Venison
- 900 Gms Fine ground, boneless & skinless pork belly
- 180 Gms Red Wine
- 45 Gms Fine sea salt
- 18 Gms Garlic granules
- 12 Gms Cracked black pepper
- 9 Gms Ground coriander seed
- 9 Gms Ground Fennel seed
- Chopped tarragon
Method
Place your venison onto a chopping board and remove any connective tissue or visible fat and dice. Run through a grinder on the coarse setting and place into a large flat tray.
Dice your pork belly through a grinder on a fine setting. Place into a bowl and set aside.
Pour the red wine over the venison and work through with your fingers until there is no visible liquid remaining. Pour in the sea salt and again work through with your fingers until the mixture sticks to your hands. Add in the Garlic, pepper, coriander and fennel seeds and work through. Finally add in your ground belly pork and chopped tarragon. Refrigerate.
When refrigerated run the meat through a sausage stuffer into casings and use your preferred method to link and tie off. Rich shows you two different methods on the show.
British Breakfast Banger Ingredients
- 1.440 Kg Coarse ground, 90% Visual lean Venison
- 960 Gms Fine ground, boneless & skinless pork belly
- 500 Gms Chilled water
- 300 Gms Dried breadcrumb/rusk
- 36 Gms Fine sea salt
- 18 Gms Cracked black pepper
- 6 Gms Dried oregano
- 5 Gms Dried Cinnamon powder
Method
With this recipe you do not need to keep the lean meat and the fat content separate, dice up your venison and pork belly and feed through a grinder together then spread out into a large tray. Add the chilled water and work through with your hands until the meat has absorbed all of the water the work through the salt. Finally add the breadcrumbs, Pepper, Oregano and Cinnamon to the mix, all the while working through. When all of the mix has combine then once again feed through the grinder. Refrigerate.
When refrigerated run the meat through a sausage stuffer into casings and use your preferred method to link and tie off. Rich shows you two different methods on the show.
Sausage Rolls!
If you have retained a portion of each mix, then it is easy to make some fabulous sausage rolls.
Roll out some puff pastry to the required length on grease proof paper and roll the mix into a large sausage shape in the centre of the party. Create an egg wash using egg yolk and sea salt and seal the two sides – you can use the grease proof paper to assist with the roll. Place the sausage roll seal side down on a baking tray and decorate with seeds of your choice. Mike uses linseeds and chia on his Toulouse Sausage roll and poppy seeds on his British sausage roll. You can also decorate the pastry by scoring with a sharp knife.
Cook for 25 minutes at 220C.