by Nathan02 » Tue Jul 31, 2018 9:16 am
Hey mate, I always suggest that 60/40 has to be used on a venison sausage. People will tell you 70/30 fat ratio is sufficient but it's still dry. Also.. the bind of the sausage is the most important part. If your bind isn't there and the sausage crumbles when cut after cooking it tends to cook the fat out and your sausage is dry. Make sure you use quality pork back fat it's the only fat to use!
The chops from memory were a Chinese sauce but cant remember how I made it ( so long ago) but were bloody delicious!