BRITISH BANGERS SAUSAGES
Once you make these, the obvious thing to do with them is to make bangers and mash, with peas. Of course! Just pull a page from your Thanksgiving playbook and make mashed potatoes, gravy and peas in butter. That's it. You can also put these in a bun and serve with mustard and kraut, or with pickled onions.
Provided by Hank Shaw
Categories Cured Meat
Time 2h
Number Of Ingredients 13
Steps:
- Get out about 15 to 20 feet of hog casings and soak them in warm water. If you don't trust your source, run water through them to check for punctures or weak spots.
- Make sure all your equipment is cold, as in freeze the grinding plate and blades, and the bowl you will put the meat into for 30 minutes to an hour. Do the same for the meat and fat. When everything's nice and cold, mix the meat and fat with all the spices (leave out the oats and beer for the moment).
- Grind it all through a coarse plate; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm or somesuch. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much.
- Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the oats and beer. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes -- your hands will ache with cold, which is good. You want everything to almost emulsify.
- Stuff the sausage into hog casings rather loosely. I like bangers to be about 6 to 8 inches long, but it's your choice. To twist them into links, tie off one end of the coil you just made. Pinch off links with your two hands and roll the link between them forward a couple times. Move down the coil and repeat, only this time roll backwards a few times. Repeat until you do the whole coil. (This video shows how I do it.) Now look at the links, which will probably have air pockets in them. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets and rotate the links a bit more to tighten; this takes practice.
- Hang your links for at least 1 hour if your room is warm, and up to overnight if you can hang them in a place that's 40°F or cooler. Don't let them freeze yet. If you are not hanging overnight, let the sausages continue to dry uncovered in the fridge overnight before you seal them up and freeze. Bangers will keep a week in the fridge and a year in the freezer, if you've vacuum sealed them.
Nutrition Facts : Calories 585 kcal, Carbohydrate 25 g, Protein 89 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 308 mg, Sodium 2978 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
VENISON FINGERS
This is great for either appetizer or as a meal.
Provided by MBC
Categories Appetizers and Snacks Meat and Poultry
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
- In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
- Fry coated venison strips in the hot oil until golden brown.
- Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 54.7 g, Cholesterol 82.6 mg, Fat 20.1 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 680.6 mg, Sugar 27.3 g
VENISON BANGERS
Make and share this Venison Bangers recipe from Food.com.
Provided by Chef Kirk T
Categories Deer
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix well. Grind again. This mixture will be too fine to form into patties. Force mixture into casings and tie in 4-5 inch lengths. Bake or saute.
- BANGER SEASONING.
- 5 tsp Ground white pepper.
- 2 1/2 tsp Mace.
- 2 1/4 tsp Salt.
- 2 tsp Ground ginger.
- 2 tsp Rubbed sage.
- 1/2 tsp Nutmeg.
Nutrition Facts : Calories 472.4, Fat 25, SaturatedFat 9.7, Cholesterol 148.1, Sodium 393.5, Carbohydrate 14.7, Fiber 0.9, Sugar 1.4, Protein 43.9
"GRILLED" VENISON BURGERS
Delicious venison burgers with that "just grilled" taste right from your stovetop. Actually they are better cooked in cast iron rather than on the grill. And no one will know they are made from venison! Until I made these burgers, I never liked pre-formed, frozen burgers that I made. Now, my husband and I prefer these to beef burgers, and they are much lower in fat. I keep a supply in the freezer for quick lunches.
Provided by BeachGirl
Categories Lunch/Snacks
Time 26m
Yield 8 4ounce burgers, 8 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, mix dry ingredients.
- Add venison and mix well.
- Add liquid ingredients and mix well with a fork, until bread crumbs are barely noticeable.
- On plastic wrap, form into 8 (4 ounce) patties, making them round and very flat-- like a fast-food burger.
- They can be cooked immediately, but I prefer to freeze them first.
- Place them on a large cookie sheet and freeze them several hours.
- Remove from freezer and place waxed paper between each burger as you stack them.
- I stack them in 2 1-quart freezer zip-lock bags.
- Preheat cast iron skillet to very hot.
- Cook frozen burgers until they are slightly charred on one side (about 3-4 minutes) and then turn and cook until the other side is slightly charred and burgers are medium-well.
- Do not overcook.
- Turn burner off and leave burgers in the pan while you put condiments on your hamburger bun.
- If cooking thawed burgers, cook about 2-3 minutes per side.
Nutrition Facts : Calories 190.9, Fat 7.1, SaturatedFat 3.1, Cholesterol 68.8, Sodium 243.1, Carbohydrate 7.9, Fiber 0.5, Sugar 2.6, Protein 22.5
VENISON BACON BURGERS
This is one of the BEST venison burgers out there. If you like bacon, you will love this one. You could use ground beef as well. This is very kid friendly as well. If you are like me, I am always looking for a way to use all my ground Venison during Hunting Season.
Provided by WendyTN
Categories Lunch/Snacks
Time 50m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon in a skillet over medium heat until brown and crispy. poor bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let cool.
- Use reserves bacon drippings ans saute the garlic and shallots until softened. Add to the bacon and bacon drippings bowl.
- Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate about 20 minutes.
- Preheat outdoor grill for medium high heat.
- Shape into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness. Serve on hamburger buns ( I usually brush my bun with some olive oil or butter on the inside of buns and grill them slightly on the grill.
- Serve with desired condiments and toppings ( grilled or sauted onions goes GREAT on these ! ). I usually top mine with cheese and more bacon and the onions. I always put a little condiment bar out with everything and let them pick it out.
Nutrition Facts : Calories 481.2, Fat 23.7, SaturatedFat 9.2, Cholesterol 171.7, Sodium 549, Carbohydrate 23.3, Fiber 0.9, Sugar 3, Protein 40.9
More about "venison bangers food"
HOMEMADE VENISON BRITISH BANGERS (SAUSAGES) - MINCOFF …
From mincoffcafe.com
Cuisine British, IrishCalories 248 per servingCategory Dinner
- Freeze all your grinder parts for at least 20 minutes before you begin (grinding plates, blades, tray and the bowl that will receive the ground meat). Prepare your hog casings by soaking in some cold water to remove the salt. *see package instructions. I replaced the water three times. Be careful not to pour your hog casings out with the salty water, they are very slippery.
- Make sure your meat is very cold. You can freeze this for about 20 minutes before starting as well. Cut chilled meat into large cubes (about 1-2 inches/2.5-5cm) making sure they will fit through the feeding tube on the meat grinder.
- Grind both venison and pork fat together using the course grind plate. You may want to chill it again for 20 minutes, then grind again on finer grind plate. If needed, chill again for 20-30 minutes before next step.
- Mix the prepared meat with all of the remaining ingredients except the hog casings. I use my hands just like when I make meatloaf. And yes, you may need to chill it again. Everything needs to be kept cold. Not frozen, but cold.
VENISON RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
VENISON BURGER | DEER BURGERS - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
PERFECT VENISON BURGERS | HOW TO MAKE A JUICY
From missallieskitchen.com
BRILLIANT BONFIRE NIGHT BANGERS AND MASH! – VENISON …
From nourishbooks.com
THESE 10 VENISON DINNERS WILL KNOCK YOUR SOCKS OFF
From allrecipes.com
RECIPE: VENISON BANGERS WITH BUTTERMILK MASH | STUFF.CO.NZ
From stuff.co.nz
Estimated Reading Time 50 secs
BANGERS AND MASH STYLE VENISON SAUSAGE... - SMOKING MEAT FORUMS
From smokingmeatforums.com
RIOJA & FOOD PAIRING - DRINK & PAIR
From drinkandpair.com
BEST VENISON BURGERS (SUPER TENDER & INCREDIBLY FLAVORFUL!)
From bakeitwithlove.com
VENISON BANGERS & MASH - SMOKING MEAT FORUMS
From smokingmeatforums.com
VENISON SAUSAGES BRAISED IN RED WINE | RECIPES | DELIA ONLINE
From deliaonline.com
VENISON BURGERS RECIPE - HOW TO COOK DEER BURGERS | HANK SHAW
From honest-food.net
SAUSAGE MAKER SCRAPS VEGAN BANGERS BECAUSE CUSTOMERS DON’T …
From telegraph.co.uk
VENISON BANGERS AND BURGERS - FOOD AND DRINK - PIGEON WATCH …
From forums.pigeonwatch.co.uk
FERTILITY FRIENDLY VENISON BANGERS AND CAULIFLOWER MASH
From ivfbabble.com
THE PEOPLE LIVING ULTRA LOW-CARBON LIFESTYLES - BBC FUTURE
From bbc.com
HOME - FINNEBROGUE ARTISAN
From finnebrogue.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love