Donair Sausage - Recipe Anyone?
 

I'm a big fan of donairs, and have been making the recipe from this site since it was first posted. We have a sausage making session coming up, and I'm planning on making some moose/pork donair sausage. I could use the recipe from here with a few additions, but if anyone has a tried and true recipe that they would be willing to share, please post it on this thread.
Thanks!

This thread was quit popular.
http://www.outdoorsmenforum.ca/showt...ghlight=Donair

I have used the recipe from here to make regular burgers before and a friend tried it with sausage and though I never tried them he said they tasted great. I wouldn't hesitate to try a small batch with the recipe from the forum here.

I have made the above Donair recipe and it was excellent. Instead of all the mashing and throwing I think I double or triple ground it to get the proper consistency. The sweet sauce was also spot on.

I believe that the original recipe delivers a proper Donair texture.

Not sure how that texture would translate where the raw product is trapped inside of a casing. Normally cooked on a rack where a goodly amount of fat is evacuated from a solid loaf.
I would proceed , but give some thought to the textural outcome that you would desire/expect.

That's exactly why I was looking for a tested recipe. I'm making sausage today with a modified version of ALBTUFF's venison donair recipe. I am not adding flour, but will add non-fat skim milk powder, water, and a few other spices. If it turns out good, I'll share the exact recipe. Thanks.

Hmm…
 

Instead of all the mashing and throwing has anyone tried using a food processor? My wife makes Turkey Burgers with it…

^^^ I haven’t made this in quite some time. But I used our kitchenaid mixer and I recall it worked just fine.

When I only make a couple pounds, I use the kitchenaid mixer and beat it up. If our group makes a bunch we use the meat mixer and over mix. Just have to keep a eye on it. I don't have a food processer

Update
 

Well, my first batch of venison donair sausage, was a success - in my opinion!
I basically used ALBTUFF's donair recipe from this forum, with a few adjustments and additions. Feel free to tweak to your taste, and update this thread with your results.
I opted not to use flour, and went with non-fat milk powder(not instant) as a binder and to retain moisture. Water was added to the recipe. I like the taste of the original recipe, but felt that it could use a little more depth, so I added some spices that are used in other donair recipes. Overall, I'm very pleased with the flavor. The texture is a bit coarse, and I would probably mix it a bit longer next time. I did vacuum pack 5 2# bags of the sausage meat, and will try cooking it in loaf form to make regular donairs.
I barbequed a couple sausage last night and had them with onion, tomato, and sweat sauce.
Bon appetit!

MOOSE DONAIR SAUSAGE

10 # ground moose
5 # ground pork
4 Tbsp oregano
4 Tbsp salt
4 Tbsp black pepper
4 Tbsp garlic powder
4 Tbsp onion powder
2 Tbsp paprika
2 Tbsp crushed chillies
2 tsp thyme
2 tsp. rosemary
1 Tbsp mustard powder
1 Tbsp basil
1 Tbsp cayenne
1.5 Cup non-fat milk powder(not Instant)
2 Cup water

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We also made some Italian sausage, moose wieners, and summer sausage.
Moose wieners coming out of the smoker!

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I am going to have to give this a try. Love seeing other ideas for the donair recipe!

Up next - donair tacos!