WEBMix pork or game meat chunks in a large oblong non-metal pan. Sprinkle garlic, parsley, sage, thyme, fennel, nutmeg, salt, and pepper evenly over meat. Set up grinder and grind sausage with the meat going directly into freezer bags. If cooking right away, go to step 8. If freezing, go to step 10.
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WEBToss to combine. With a bowl placed at the output of the grinder, run the combined mixture of meat, fat, and seasonings through a 1/4-inch grinder plate. For a coarser sausage, pass the blend through that same plate again. For a finer-grained sausage (recommended for tougher meat) pass the sausage mixture through a 3/16-inch grinder plate.
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WEBDirections. Grind the meat with a 3/16-inch grinder plate, and mix in the spices and water until completely blended. Either form the sausage into small patties or stuff the mixture into 28-32mm
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WEBLet the stuffed casings rest in the fridge to dry out for 1-2 hours. While the stuffed sausages are resting, soak a panful of applewood chips for 20 minutes. Preheat the smoker to 112°-130°. Set the pan of chips in the smoker. Lay or hang the sausages in the smoker.
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WEBPlace the meat in a bowl, add the garlic, salt, pepper, and chile flakes, and mix. Let the meat marinate in the refrigerator for at least 2 hours and up to 24 hours. 2. Before you grind the meat
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WEBWild game meat is very low in fat, so adding fat from Pork or Beef is a very important step in creating the best Elk sausages. (I prefer Pork fat) Sausage Casings. You will need 10 to 15 feet of sausage casing if making sausage links. Alternatively, you can simply make Elk breakfast sausage patties. See end of recipe for recommended casing types.
WEBAdd ice water and mix in meat mixer until meat becomes sticky. If you don’t have a meat mixer add the spices and ice water to the second grind, blend well using gloves. After the meat has been ground, make a small patty and cook for a sample of flavor and texture. Adjust if necessary at this time.
WEBPeople sensitive to nitrates and nitrites should try a fresh sausage instead. Combine lean, ground wild game, and other meats if desired, with spices such as garlic powder, dried herbs and onion, liquid smoke, sugar, pepper, and the curing salt. Fill casings then refrigerate for 24 hours.
WEB1/2 cup powdered milk. 1 tsp black pepper. Weigh out four pounds of meat (in this case, venison) and cut it into 2-inch cubes for the grinder. I like to use the meat from the front shoulders and the meat around the neck to make sausage. I try to avoid tough meat with a lot of sinew (like the shanks) for making sausage.
WEB1 ½ teaspoons kosher (or non-iodized) salt. 1 teaspoon coarse ground black pepper. 3 tablespoons cold water. 1 ½ teaspoons baking soda. 1 large egg, lightly beaten. Combine the venison and pork in a large bowl. Add the grated onion and cream. In a small bowl, mix the nutmeg, mace, kosher salt and black pepper.
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WEBInstructions. Grind all meats through a 3/8” (10 mm) plate. Mix ground meat with all ingredients. Stuff tightly into 32-36 mm hog casings. Hang for about 1 hour until casings feel dry. Apply smoke at 140º F, (60º C) for 2 hours then start slowly increasing smoking temperature up to 185º F (85º C) for about 2 hours until the meat reaches
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WEBFresh sausage making is my favorite category of wild game cookery, as it turns low-grade cuts of meat into high-grade food. My favorite sausages are fresh, meaning not cured or dried-and stuffed into hog middle casings. I like to view fresh sausages as a sort of blank slate since you can flavor them in so many different ways.
WEB1/2 teaspoon ground cloves. 1/2 teaspoon ground ginger. Cube both the game meat and the pork, then grind it through the medium plate on your sausage grinder. Combine the brandy, water, and all the spices. Pour the spice/water/brandy combination over the ground meat and mix it in very well using your hands. Stuff the sausage immediately into the
WEBDirections. Combine all the ingredients for the base with the seasoning ingredients for your desired sausage variety* in a large bowl. Gently mix the ingredients with your hands or two forks until it’s uniformly mixed. Cover and refrigerate the mixture to let flavors combine (1-2 …
WEBWe used moose meat in our sausage, but you could sub other meat to make your own homemade sausage from wild game (bear sausage and mountain goat sausage are excellent too). 1/2 c. dried parsley. 5 t. salt (you may want more or less depending on how salty you like it) 1 T garlic powder. 1 T pepper. 1 1/2 t. cayenne. 3 1/2 t. fennel seeds.