How Healthy is Venison Sausage?

[deerminator]

I would guess it would depend on the mix, duh. But if the meat center is mixing 33% "pork shoulder trim," with the 67% venison, I wouldn't think it would be much leaner that just full on pork sausage? Because the trim would essentially be pure fat almost, correct? I'm still eating it regardless.

[eyeguy 54]

50/50 where I get my brats and it's great. nothing like the little breakfast pork sausages from the store that seam to be full of grease.

[Redlantern]

Deerminator, I just made my first batch ever of venison sausage. I went about fifty/fifty with ground pork and venison. I think it's way too greasy. After reading some more about making the sausage, a ratio of 25% ground pork to 75% venison sounds more reasonable.

[reinhard1]

that 50/50 mix of venison and pork would not be greasy if it was venison and pork butt. if your talking picnic trim or pork fat in the mix at 50 percent it would be too greasy for my tastes as well. it all boils down to what type of sausage you make. ratio varies from different types of sausage. i dont use one ratio for all. also try mixing in beef with your mixes. go to the questions for sausage making thread were this is discussed and maby you can get some ideas and ask some questions so you dont run into problems with that venison we all waited to get once a year. as far as "is venison healthy", well i would say it's better than the stuff you get in any store. it's all in what you use and how you make it. good luck.

[BobT]

I don't mix any other meat with my venison. Turns out great. Don't need the pork if you age your venison.

[eyeguy 54]

Straight venny in burgers has always been too dry for me. I like the taste just fine but don't care for the way it dries out.

[buddha]

If you are making your own sausage and even mix it 50/50 with pork butt and not just the fat you will have a much better product then you could ever get in a store. You need to pick out your own pork so you know what you are gettinga and then experiment with your own ratio. You see a bunch of different opinions already, it's a personal thing but if you don't add enough fat it will be much drier.

[BLACKJACK]

I've always wondered about that too, you look at a piece of venison summer sausage from the end and see all the white chunks and say 'hmmm, what kind of pork was added, did it have any meat in it or was it all fat?'. Next time I take a deer into a butcher, I'm going to ask to see what they add - for $2 a pound.

They always ask on vensison burger, do you want pork added?? I always say no, why add fat to lean venison?? Isn't one of the benefits of eating venison the leanness of it?? If your cooked venison burger is dry, you're cooking it too long. Even when browning venison burger and onion for a recipe, add a little water, when the water is gone, your burger is cooked and browned, use it. No need to add a bunch of fat.

[reinhard1]

it's my guess places that proccess venison for the most part dont use pork butt. my guess is that they use picnic trim that they can buy for under 2.00 per pound and is usualy a 50/50 pork mix or less [meat wise vs fat]. just depends what the ratio they are using with the venison you bring home. i think most try to do a good job, but they also have to turn a profit. they may be charging 2.00 for the pork and i dont see a problem with that. however they are getting your venison for free. then add in labor, casings, seasonings ect.

pork is a lot more expensive now, even the trim used for sausage. i seen a price flashed on a sign at a grocery store i go to once in awhile. it stated "deer hunters, pork picnic trim 2.00 per pound". i'm sure they are making 35% on that. have to make a profit, so again i dont have a problem with that.

hunters should do a little research on where they bring their venison. ask some questions, and look for references like here on HSO. also i think at most places you have to expect that your trimmings will be mixed with other hunters trimmings, unless specificly stated. they have to have a certain amount to make a batch of sausage.

not everyone can make their own sausage which is always the best way to go. however it is one way to know exactly what your getting and what your eating. good luck.

[deerminator]

Thanks for the replies guys. I'll ask the Meat Center the next time I go in now for their perspective. i.e. In general, how do they believe it compares to the pork sausage they also sell in terms of fat? I'm sure its less as I notice a huge difference in texture and greasiness for lack of a better word that would lead me to believe so.

Also, just cooked some up last night as the wife was wondering what we should have for dinner. I threw a couple of rings in a kettle with some chopped carrots, potatoes and onions. Season with salt and pepper and pour a little chicken stock and red wine in to braise and steam and you're good to go. The "juice" also makes a nice gravy if you add a dollop of sour cream to it on your plate.

[reinhard1]

that looks very tasty indeed. in your first post you said it was 65% venison and 35% pork butt trim. nothing wrong with that combo. pork butt is mostly meat and some fat, not like picnic trim which in itself is 50% fat or more in some cases. good luck.

[hockeybc69]

I use 70/30 hamburger for all my venison sausage making.

I go with 2/3's venison and 1/3 burger.

And I always add water to the mix

[reinhard1]

i'm adding more and more beef to my sausage as well. i would think that your formula would be great for summer sausage or thuringer especialy as well as some other sausage's. beef adds to the texture and flavor to what you make. good luck.