typical ratio of pork to venison? FROZEN not smoked sausage recipes only here.



  • Just wondering what most folks use when making breakfast sausage using venison, what is the range of pork % that could be considered “normal”?
    What ratio would be typical of italian sausage, chorizo?
    I made some with 50% pork/ venison and found it too taste just fine. It’s original recipe called for only 25% pork and I found that too firm, dry and cooked up like a hockey puck and likely to char during frying. What is most typical ratio amount for pork in breakfast sausage made from venison / pork?


  • Walton's Employee

    @schreib If you can find straight pork fat then 25% is okay but if you are using untrimmed porks butts then you should up that a little. That’s an important note, not all pork butts you get at the store will be untrimmed, one of the main reasons we recommend pork butts is that it has a nice fat cap on it, if that’s been trimmed off then you need to go closer to 50/50. I’d recommend that for Summer Sausage, Snack Sticks. Breakfast Sausage or Bratwursts.

    For Chorizo you want it fattier if you are going to make a traditional Mexican Chorizo, probably somewhere in the 50/50 range of lean to fat. I make my chorizo in a casing and eat them like a normal sausage so 70/30 ish is okay but if you want to add it to other dishes then you need a higher fat content.


  • Power User

    @schreib
    We do a lot of different sausages and find using pork butts are very easy to find, i always get the ones with the largest fat caps on them. We mix 50/50, our original recipe for snack sticks was 60/40 venison to pork, but no one likes to do that math, so 50/50 is how we’ve been making it for a long time and everyone loves it so we use that ratio for everything. We make a lot of different sausages at one time so it’s just easier to know we have a standard. Not sure where you’re at but we have a Restaurant Depot in town that sells 2-butt packs and discounts it if you buy more than 50# at one time. They have very good product and great price.



  • thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!


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  • @ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.

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