While it may seem a contridation there is no doubt that adding fat to vension is an absolute requirement for good fresh vension sausages. The same applies to making sausages from other lean meat like kanagaroo.
Vension unlike beef has very little if any fat marbled through the meat. If you do not add enough fat to your sausages they will taste ‘mealy’ or ‘dry’.
There are some great recepies for vension sausages. These sausages were made by adding: sage, garlic, porcini mushrooms, shallots, red wine, gin black pepper and salt. Fatty port mince was mixed in at a ratio of 1 to 3. Casings were medium hog.
Always make a real effort to ensure that you keep the meat very cold. Take your time and leave the bowls of meat mixture in the freezer while you are getting organised for the next step in the process.
Leaving the fresh sausages to hang for a day in the fridge only enhances the taste.