Wild Game Sausage
Are you looking for the perfect homemade Christmas gift for a man? Skip the generic gift basket filled with summer sausage and cheese, and make this recipe for wild game sausage instead.
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Servings: 8 servings
Calories: 189kcal
Cost: varies
Equipment
- Meat Grinder
- Food Scale
- Sausage Casings
- Sausage Stuffer
- Plastic Wrap optional
- Freezer Paper optional
- Tape optional
Ingredients
- 850 grams venison or other wild game meat, cubed
- 150 grams pork sausage cubed
- 30 ml red wine vinegar
- 30 ml ice water
- 18 grams salt
- 4 grams bay leaves ground
- 4 grams black pepper ground
- 1.5 grams celery seed
- .5 grams fresh garlic minced
- 1 gram red pepper flakes optional
Instructions
- Grind meat and desired fat using the large grider plate on your meat grinder. Repeat using the small grinder plate. Remember, the ideal ratio of meat to fat is about 15%.
- Mix all the spices with the vinegar and water. Combine mixture into the ground meat until evenly distributed throughout.
- Take the ground meat mixture and, using a hand-crank sausage stuffer and sausage casings, thread the casing onto the stuffer hose.
- Tie a knot at the end of the casing and begin filling the casings with the ground meat.
- To keep the sausage from getting piled up in a heap, arrange it on the counter in a large spiral (as shown in the video).
- Once the entire casing is filled, tie off the other end and begin twisting into desired-sized links.
- Package sausage into serving sizes. Wrap in a layer of plastic wrap and then again in freezer paper.
- Freeze for up to one year.
- Defrost in the refrigerator overnight and cook thoroughly until sausages reach 165°F.
Notes
Seasoning Wild Game Sausage
Because the lean-to-fat ratio for wild game varies, you will likely need to add additional fat to make sausage.
While we prefer 75% lean meat with 25% pork fat for our breakfast and Italian sausage, we prefer 85% lean to 15% fat for our wild game sausage. We recommend that you start there and adjust the fat percentage according to your tastes and desires.
We also found that measuring in grams yielded the best results. Using a simple food scale makes measuring your lean-to-fat ratio and spice blends a snap.
| Ingredient | 1 kg. Pork (2.2 pounds) | 10 kg.Pork (22 pounds) |
| Salt | 18 grams | 180 grams |
| Bay Leaves | 4 grams | 40 grams |
| Ground Black Pepper | 4 grams | 40 grams |
| Celery Seed | 1.5 grams | 15 grams |
| Fresh Garlic | .5 grams | 5 grams |
| Red Pepper Flakes (Optional) | 1 gram | 10 grams |
Nutrition
Serving: 1link | Calories: 189kcal | Carbohydrates: 1g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 1049mg | Potassium: 401mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 4mg
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