HOME > Chowhound > Washington DC & Baltimore >

Venison Sausage & Fat (help)

hillstfr Jan 9, 2012 09:13 AM

So I've got some venison that I am looking to turn into sausage. Most of the recipes I see call for cutting it with pork fat. I don't eat pork, so this isn't an option for me, so I need your help.

1) anyone have a suggestion on alternatives to pork fat. I've seen written a few places that beef fat is too strong a taste and will overpower the venison. I was thinking possible chicken fat or goose or duck fat (guiding the lily there?) Anyone have any thoughts on which fat to go with?

2) Does anyone have any thoughts on where to find the fat? I've found some rendered duck fat for a reasonable price, but the shipping is upwards of $45. http://is.gd/KNtUaC Does anyone know where I can buy fat in the DC/Balto area? Maybe a kosher supermarket in Baltimore for schmaltz?

Any thoughts are appreciated.


  1. Click to Upload a photo (10 MB limit)
  1. Kris in Beijing RE: hillstfr Jan 9, 2012 09:50 AM

    This may be unexpected, but when I make sausage, I just add canola. A LOT of canola. About 2 Cups per pound of raw meat. Then I let the sausage stand overnight in the fridge -- 2/3 or more of the oil will rise to the top, which I can scrape off and use for other sausage making later.

    1. tommyskitchen RE: hillstfr Jan 9, 2012 03:41 PM

      I think Duck fat would be too rich and overpowering - So my initial guess would be chicken fat. Let us know how it goes!

      1. crackers RE: hillstfr Jan 9, 2012 07:42 PM

        You'll probably have more luck posting on the cooking forums than here. We use pork fat for our venison summer sausage
        , but here are some other suggestions: http://forums.egullet.org/index.php?/...
        Hank Shaw knows what he's doing - here's his recipe: http://honest-food.net/wild-game/veni...
        You didn't say what kind of sausage you're making (smoked? fresh? cured?)

        1. agarnett100 RE: hillstfr Jan 10, 2012 09:46 AM

          I believe Wegmans sells duck fat by the pint

          1. a
            ajb05854 RE: hillstfr Jan 10, 2012 10:10 AM

            What kind of sausage are you going to make? We mix ours with beef fat. My parents don't eat beef outside of steaks. They pretty much live off venison, so I've made a lot of sausage.

            1. h
              hillstfr RE: hillstfr Jan 10, 2012 10:38 AM

              Thanks for all the suggestions. I think I am going to try some smoked sausages. Good to hear folks have had good results with beef fat.

              1. Vespa1 RE: hillstfr Jan 12, 2012 04:51 AM

                One thing to consider is that the fat usually used in sausage making is the hard fat from a pig's back which has a very different texture than poultry fat. You might end up with a sausage with a very strange texture. Beef fat may be your best option in the long run. You might want to look for fat from grass-fed cows, though. In my experience fat from grass-fed cows has a much cleaner flavor and mouth-feel compared to standard Suet. Try contacting Springfield Farm in Sparks or Legacy Manor Farm in Boonsboro.


                Show Hidden Posts