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