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Venison sausages - what are they like? |
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#1 |
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Join Date: Jul 2007
Posts: 5,010
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Venison sausages - what are they like?
I've never had them.
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#2 |
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Join Date: Aug 2000
Location: Edinburgh
Posts: 23,326
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Depends - there is a big difference in flavour between truly wild venison and farmed venison. Most venison you get now is farmed, so it's rather blander. Not as fatty as pork sausages either.
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#3 |
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Forum Member
Join Date: Jul 2009
Location: Mole Bothering
Posts: 13,964
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They're a bit dear
(well somebody had to) |
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#4 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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I had some and they were ok, but I don't think I cooked them optimally.
I cook sausages in a 190C over for around 25 minutes. I did this with the venison ones. Should I have cooked them longer/shorter/hotter/colder? |
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#5 |
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Forum Member
Join Date: Dec 2007
Location: Anywhere but here
Posts: 10,736
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Can't say I was a big fan.
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#6 |
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Join Date: Jan 2007
Location: Swashbuckling on Melee Island.
Posts: 21,624
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Quote:
I had some and they were ok, but I don't think I cooked them optimally.
I cook sausages in a 190C over for around 25 minutes. I did this with the venison ones. Should I have cooked them longer/shorter/hotter/colder? Personally, I wouldn't cook sausages in the oven. Either grill, fry or griddle. |
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#7 |
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Join Date: Mar 2008
Posts: 1,156
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Fanny Craddock said always cook sausages in an oven and don't prick them.
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#8 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
I had some and they were ok, but I don't think I cooked them optimally.
I cook sausages in a 190C over for around 25 minutes. I did this with the venison ones. Should I have cooked them longer/shorter/hotter/colder? |
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#9 |
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Forum Member
Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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Quote:
Fanny Craddock said always cook sausages in an oven and don't prick them.
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#10 |
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Forum Member
Join Date: Jul 2007
Posts: 5,010
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Quote:
Personally, I wouldn't cook sausages in the oven. Either grill, fry or griddle.
Quote:
I would never cook sausages in an oven. They taste best fried but if you don't want to fry them then grilling is best.
Disagree, I've had very nice oven-baked sausages. Can't say the flavour was affected, having had fried and grilled from the same batches. |
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#11 |
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Join Date: Sep 2003
Location: Devon
Posts: 48,040
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I like them but there's only one sure way to find out, try them.
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#12 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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I tend to cook them in the oven these days. Just easier than standing at a frying pan.
I find beef sausages a different texture to pork. More dense and rich. And venison are an extention of those to me. |
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#13 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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I cook mine in the oven as we only have a combi oven/grill.
If I grill them, I cannot do anything in the oven at the same time. Plus a baking sheet is easier to wash than a grillpan or an oily frying pan. I've been oven-ing my sausages for years now. |
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#14 |
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Join Date: Mar 2008
Posts: 1,156
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Quote:
I'd agree with Fanny about not pricking, but for me frying is best (can do the onions at the same time then
)Also, she condended that one should always be able to cook anything in one's evening dress/best attire. So, in the case of sausages, certailnly no splashing.
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#15 |
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Inactive Member
Join Date: Jan 2011
Posts: 564
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Better than sex!
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#16 |
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Forum Member
Join Date: Jun 2006
Location: Leeds
Posts: 2,164
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I love Venison sausages, I get them from Tesco, around £2.99 for 8. I do them on the griddle or in the oven & they are low in fat too so I can have more than normal sausages.
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#17 |
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Forum Member
Join Date: Aug 2006
Location: Doon the bottom o Scotland
Posts: 1,044
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I LOVE venison sausages
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#18 |
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Inactive Member
Join Date: Mar 2010
Posts: 14,002
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I don't like them, they are a bit tough and dry.
I got the expensive ones from some special producer too. |
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#19 |
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Join Date: Aug 2008
Location: Up North
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I think some producers go too far with their finest range and meat content. A sausage needs some filler so they don't become too dense and dry.
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#20 |
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Join Date: Jul 2007
Posts: 5,010
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Will have to scope them out.
![]() How do you feel they compare to good quality pork ones? |
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#21 |
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Inactive Member
Join Date: Mar 2008
Posts: 7,743
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Quote:
I think some producers go too far with their finest range and meat content. A sausage needs some filler so they don't become too dense and dry.
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#22 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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The best sausages i've had recently were Debbie and Andrew's Pork & Apple. The second best were Ashfield Farm (ALDI) Peri Peri.
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#23 |
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Forum Member
Join Date: Jun 2007
Posts: 1,585
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I'd say it definitely depends on the quality of the sausage... I had some from a butcher which really were nothing to write home about, but I've also had a venison burger from a local very reputable supplier and they were absolutely delicious.
Venison is like rich ham... |
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