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In Reply to: Re: Summer sausage recipe posted by bbqBob on November 18, 2010 at 19:02:09:
Yo Bob, Buddy already asked about the shiny side of the foil so I will ask this question. Are you sure there is only venison used in the recipe? The reason I ask is there almost HAS to be some type of fat in the sausage for the meat to adhere to itself when it cooks. This is especially true if the sausage is shaped into logs instead stuffed into casings.
The only time I have made sausage that contained only venison, it was run through a stuffer. This sausage was so dry that when you bit into a link, the meat just fell apart. It was without a doubt, not only the worst sausage I ever cooked, it was the worst sausage I ever ate. I tried telling the man who requested that mix contained only venison, that the sausage needed some fat in the mix, but he would not listen. He wasn't happy with the results, but he got what he asked for.
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