Venison, Pork & Cranberry Sausages

Venison, Pork & Cranberry Sausages

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Main dishes

Recipe for Kenwood by Eugene Hamilton


  • 1kg diced venison
  • 400g pork back fat
  • 1/3 cup dried cranberries
  • 4tbsp chopped sage
  • Salt & pepper to taste


  1. Attach the food grinder to your Chef Sense and fit the medium screen. 
  2. Feed the venison through the mincer into the mixing bowl. 
  3. Then feed the cranberries and the chilled pork fat through the mincer into the bowl 
  4. Add salt, pepper & sage to the mixture. 
  5. Attach the mixing bowl and mix well. 
  6. Remove the medium disc from the food mincer and attach the sausage making attachment. 
  7. Feed the sausage skin onto the nozzle, and with the machine on slow, feed the meat through the tube. 
  8. As the skin fills up, twist it every 10cm, depending how long you want your sausages, laying them on the work surface as they come out. 
  9. When you have finished, tie the end. 
  10. Place on a tray to dry for an hour then refrigerate overnight. 
  11. They are now ready to cook & serve.

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