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Cooking sausage

post #1 of 6
Thread Starter 

I received some venison sausage from a neighbor and I have a bit of a problem cooking it.  The fat he used to add in the meat is in relatively large chunks and I can't seem to render the fat without drying out the meat.  What would the best method of cooking the sausage?

post #2 of 6

Assuming it is in links, I'd try to simmer in water covering about 2/3 of the sausage, turning occasionally for maybe 15 minutes.  Then brown in oil, butter, bacon fat or whatever for about a minute or two per side.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 6
I agree with teamfat, but why don't you ask your neighbour how he prepares his?

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Life is too short to drink bad wine
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post #4 of 6

If he used a large die on his grinder all the contents will be chunkier.  Don't forget to prick the casing, but really since fat is flavor I'd just cook it and enjoy.  Venison is very lean and can be chewy if not lubricated with fat. 

post #5 of 6

Venison is a very lean meat, and is very easy to dry out. You would be better off having un-rendered fat chunks than dried out venison in my opinion. I would cook it to a safe internal temperature and enjoy the flavorful fat chunks and moist(ish) meat. 

post #6 of 6

I learned this method when cooking bison sausage. Start with a 1/2 inch of water in the pan, add the sausages and bring to a simmer, cover and simmer 4-5 minutes(time really depends on how thick, these were ~1 inch) then remove the lid and crank up the heat, cook off the water then brown in the pan. I would take the sausages out and rest then add sauerkraut and onions to the pan to deglaze the yummy sausage juices that were on the bottom.

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