Whiskey Peppercorn Herb Venison Sausage

[nickelmore]

Taste?????

Well I have been waiting for weeks, how did they taste?

Especially after being frozen....

I have been waiting for this post. Anything with Kentucky bourbon and venison has to be good.

[wutang]

Well I have been waiting for weeks, how did they taste?

Especially after being frozen....

I have been waiting for this post. Anything with Kentucky bourbon and venison has to be good.

They were pretty good. Not great. Next time I am thinking just a little more pork/fat and just a little less whiskey. The flavors were all very potent. The whiskey flavor was powerful. Not a bad thing necessarily, just a little stronger than I was going for. I would make something similar again, but I would make some adjustments to the recipe.

[Earache_My_Eye]

I wondered if the herbs wouldn't get a little potent after resting in the fridge for a day. I like the mixture of herbs, but, I think I would cut them back to...

1 tsp gran. garlic
1 tsp thyme
and maybe 2 tsp fresh rosemary

I would probably leave the rest of the recipe intact...less some of the whiskey.

Dangit!! Now I wanna make this!!

L8r,
Eric

[wutang]

I wondered if the herbs wouldn't get a little potent after resting in the fridge for a day. I like the mixture of herbs, but, I think I would cut them back to...

1 tsp gran. garlic
1 tsp thyme
and maybe 2 tsp fresh rosemary

I would probably leave the rest of the recipe intact...less some of the whiskey.

Dangit!! Now I wanna make this!!

L8r,
Eric

You gotta do it, you know you want to.
And I am curious to see what you think.

[DanMcG]

Very cool idea with addin the whiskey, I've never ever gave that a thought!

[Richtee]

In the standard WP sauce, the alcohol is cooked off before it's served. Maybe that had something to do with the strong flavor?

[wutang]

In the standard WP sauce, the alcohol is cooked off before it's served. Maybe that had something to do with the strong flavor?

That sounds pretty likely. Maybe next time I could reduce the whiskey on the stove first, let it cool, then add the reduction to the sausage.

[Richtee]

That sounds pretty likely. Maybe next time I could reduce the whiskey on the stove first, let it cool, then add the reduction to the sausage.

That would be my call as well. Love the idea... think I'd try beef chuckie, some fatty bits- and vennie tho. The WP sauce was made for a red meat. Not that you can't use it for pork too. MAtter of fact...maybe I'll try some with a chop. :{)

[curious aardvark]

Similiar to a recipe I made a while back.

Yeah you have to be careful with the whiskey.

But a good looking recipe and some great looking links

Rather than more fat you might want to try less grinding and some oats - the oats are a natural partner with the whiskey and mellow the harshness somewhat (as well as remove the need for more fat lol)
Coarser pieces of meat definitely make for sausage that's less likely to cook 'dry' as well.

[wutang]

Similiar to a recipe I made a while back.

Yeah you have to be careful with the whiskey.

But a good looking recipe and some great looking links

Rather than more fat you might want to try less grinding and some oats - the oats are a natural partner with the whiskey and mellow the harshness somewhat (as well as remove the need for more fat lol)
Coarser pieces of meat definitely make for sausage that's less likely to cook 'dry' as well.

Actually your previous mention of a whiskey sausage is why I made these. I used one tablespoon of oats per pound when grinding the venison. I reground after adding the pork just to try and evenly blend everything. Oh well, I will just have to make some more again one of these days and tweak the recipe a little.