SapperDawg
02-04-2016, 08:15 PM
For those of you that were following the canned sausage and venison portion of last week's weekend C&D thread, here is the update on how the sausage turned out.
Pic of the jars prior to opening (pork on the left - notice the rendered fat in the jar):
http://i375.photobucket.com/albums/oo192/scumglove/D63DC58F-D068-4686-A2BD-858E7A92FDA6_zpsyunpe3cj.jpg (http://s375.photobucket.com/user/scumglove/media/D63DC58F-D068-4686-A2BD-858E7A92FDA6_zpsyunpe3cj.jpg.html)
Naked patties prior to browning (pork to the left):
http://i375.photobucket.com/albums/oo192/scumglove/F52FA8DF-1AEC-4599-90C6-2A6891D1DA8C_zpsnm0xmydg.jpg (http://s375.photobucket.com/user/scumglove/media/F52FA8DF-1AEC-4599-90C6-2A6891D1DA8C_zpsnm0xmydg.jpg.html)
And in the pan browning (venison on top):
http://i375.photobucket.com/albums/oo192/scumglove/6A81F529-9B59-4FBA-8652-8E3EB6A14BDD_zpsmbmqhtdq.jpg (http://s375.photobucket.com/user/scumglove/media/6A81F529-9B59-4FBA-8652-8E3EB6A14BDD_zpsmbmqhtdq.jpg.html)
Summary: The venison patties were good. Held their flavor, and texture. The regular store bought (Tennessee Pride) sausage patties held their flavor, but had a very mushy texture.
Conclusion: The venison sausage was the clear winner here, primarily due to the texture component. I made the venison sausage with a 1:4 pork butt to venison ratio, so that was probably around 10 or 12% fat when all is said and done, and was coarse ground. I think that is why it held the texture so much better than the pork. The pork was fine ground and probably around 40% fat.
Recommendation: If you make your own pork or venison sausage, this is a great way to make breakfast more convenient. Just be sure to keep the fat to around 10% and keep the grind coarse. I put these up in half-pint jars for the test run, but those will work fine for my small crew. I will also put up a batch in wide mouth pint jars, which will allow for more and thicker patties.
Pic of the jars prior to opening (pork on the left - notice the rendered fat in the jar):
http://i375.photobucket.com/albums/oo192/scumglove/D63DC58F-D068-4686-A2BD-858E7A92FDA6_zpsyunpe3cj.jpg (http://s375.photobucket.com/user/scumglove/media/D63DC58F-D068-4686-A2BD-858E7A92FDA6_zpsyunpe3cj.jpg.html)
Naked patties prior to browning (pork to the left):
http://i375.photobucket.com/albums/oo192/scumglove/F52FA8DF-1AEC-4599-90C6-2A6891D1DA8C_zpsnm0xmydg.jpg (http://s375.photobucket.com/user/scumglove/media/F52FA8DF-1AEC-4599-90C6-2A6891D1DA8C_zpsnm0xmydg.jpg.html)
And in the pan browning (venison on top):
http://i375.photobucket.com/albums/oo192/scumglove/6A81F529-9B59-4FBA-8652-8E3EB6A14BDD_zpsmbmqhtdq.jpg (http://s375.photobucket.com/user/scumglove/media/6A81F529-9B59-4FBA-8652-8E3EB6A14BDD_zpsmbmqhtdq.jpg.html)
Summary: The venison patties were good. Held their flavor, and texture. The regular store bought (Tennessee Pride) sausage patties held their flavor, but had a very mushy texture.
Conclusion: The venison sausage was the clear winner here, primarily due to the texture component. I made the venison sausage with a 1:4 pork butt to venison ratio, so that was probably around 10 or 12% fat when all is said and done, and was coarse ground. I think that is why it held the texture so much better than the pork. The pork was fine ground and probably around 40% fat.
Recommendation: If you make your own pork or venison sausage, this is a great way to make breakfast more convenient. Just be sure to keep the fat to around 10% and keep the grind coarse. I put these up in half-pint jars for the test run, but those will work fine for my small crew. I will also put up a batch in wide mouth pint jars, which will allow for more and thicker patties.