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Venison Sausage Patties
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<blockquote data-quote="Ckgworks" data-source="post: 1724638" data-attributes="member: 105102"><p>I have played with adding beef fat, and I'll say this......There is something different about pork fat. The flavor was there in the sausage with beef fat, but it was almost like a delayed release as you ate it. My speculation is that when cooking the pork fat "flows" better than beef fat, spreading the flavor through out. I also enjoy the flavor so I usually stick with a 2 to 1 ratio with pork....this makes a fairly dry patty. My wife will sometimes broil in the oven on a pan when cooking for a lot of people and there is little to no grease left on the pan. Just my experience......</p></blockquote><p></p>
[QUOTE="Ckgworks, post: 1724638, member: 105102"] I have played with adding beef fat, and I'll say this......There is something different about pork fat. The flavor was there in the sausage with beef fat, but it was almost like a delayed release as you ate it. My speculation is that when cooking the pork fat "flows" better than beef fat, spreading the flavor through out. I also enjoy the flavor so I usually stick with a 2 to 1 ratio with pork....this makes a fairly dry patty. My wife will sometimes broil in the oven on a pan when cooking for a lot of people and there is little to no grease left on the pan. Just my experience...... [/QUOTE]
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