Posted by: j 7
Sausage tips, tricks, and recipe - 02/07/08 02:36 AM
Making sausage out of wild game is simple and fun. I learned to do this by looking at several different recipes online and pulling out the common ingredients in each. For example all or most breakfast sausage includes salt, sage, thyme, nutmeg, and pepper. Then there are a slew of optional items to experiment with like hot peppers, brown sugar, rosemary, honey, maple, and smoke flavors. If you would like to make another type of sausage just google that particular type and look at seven to ten different recipes and pull ot the common ingredients and spice to meat ratios (they dont have to be wild game recipies).
WHEN USING WILD GAME.............. FAT IS FLAVOR
For deer and elk remove as much of the tallow (fat) that you can.
For ducks and geese keep all of their fat because it actualy has flavor (not waxy).
I'm not sure about bear or cougar.
As far as equipment you need some large plastic bowls/tubs, meat grinder, sharp knives and a little kitchen space. If you plan on doing a large quantity, there are electric meat grinders and mixers available. I personaly don't mind griding by hand because of safety. I feel more comfortable with the speed of a hand grinder. The electric ones don't know if your finger is in it or not (ouch....just be smart about it). Freezer storage can be done with double wrapped butcher paper or vacuum sealed.
Here is a recipe and picture steps for the latest batch of breakfast duck suasgae I made. This recipe works with deer, elk, ducks, or geese. You could even combine them if you wish. This will yield approximatley 12 pounds.
INGREDIENTS:
MEAT
Go to the store and get 5 pounds of some nice BONELESS, FATTY, pork shoulder. While you're there pick up 2 pounds of bacon (cheap or favorite)
Now you need about 5 pounds of wild game. For ducks, use a limit of mallards. If you have a stock pile of duck meat I would suggest that you use as much leg meat as you can. The leg meat has good chunks of fat and when I clean ducks I will leave a little skin on them. Use some of your breast meat but save a few for the pastrami recipe later in the spring. I even throw in the hearts and the gizzards. Trim the leg meat off the bones and add breast meat until you reach 5 pounds or so. If you're one of those guys who just breast out your ducks........its a crime to waste meat but go ahead and use what you have.
SPICES
2 tablespoons of rubbed sage
3 teaspoons of freshly ground nutmeg
3 teaspoons of thyme
3 teaspoons of rosemary (I preffer smoked)
2 tablespoons coarse ground black pepper
1/3 cup kosher salt
Put these into a bowl and set to the side
PROCESS:
Cut all of your pork into managable/grindable pieces. Mix all of the bacon, pork , and game into one large container or make a 50/50 combinations in seperate containers. Sprinkle 3/4 of the spice mixture onto the meat. Then just start grabing and grinding (not like youre at the club). Put grinded meats into a mixing container.
Once all of the meat has been grinded, it needs to be mixed. I mix by hand but I am seriously thinking about a mechanical mixer because its quicker easier and not as cold. OK, keys point to mixing, add the rest of the spices and make sure you get a nice color blend of dark red, white and yellow. If your just breasting ducks or using deer/elk/geese, the color mixture should be evenly red and white. Once you have mixed properly, cover and store in the fridge over night. Over night the salt and spices will absorb into the meat.
The next step mix one more time then pack it up and freeze it.
If you have any questions shoot me a PM or just post a reply. You might have the same question as others. Feel free to experiment with this recipe because I felt free to experiment with others.
WHEN USING WILD GAME.............. FAT IS FLAVOR
For deer and elk remove as much of the tallow (fat) that you can.
For ducks and geese keep all of their fat because it actualy has flavor (not waxy).
I'm not sure about bear or cougar.
As far as equipment you need some large plastic bowls/tubs, meat grinder, sharp knives and a little kitchen space. If you plan on doing a large quantity, there are electric meat grinders and mixers available. I personaly don't mind griding by hand because of safety. I feel more comfortable with the speed of a hand grinder. The electric ones don't know if your finger is in it or not (ouch....just be smart about it). Freezer storage can be done with double wrapped butcher paper or vacuum sealed.
Here is a recipe and picture steps for the latest batch of breakfast duck suasgae I made. This recipe works with deer, elk, ducks, or geese. You could even combine them if you wish. This will yield approximatley 12 pounds.
INGREDIENTS:
MEAT
Go to the store and get 5 pounds of some nice BONELESS, FATTY, pork shoulder. While you're there pick up 2 pounds of bacon (cheap or favorite)
Now you need about 5 pounds of wild game. For ducks, use a limit of mallards. If you have a stock pile of duck meat I would suggest that you use as much leg meat as you can. The leg meat has good chunks of fat and when I clean ducks I will leave a little skin on them. Use some of your breast meat but save a few for the pastrami recipe later in the spring. I even throw in the hearts and the gizzards. Trim the leg meat off the bones and add breast meat until you reach 5 pounds or so. If you're one of those guys who just breast out your ducks........its a crime to waste meat but go ahead and use what you have.
SPICES
2 tablespoons of rubbed sage
3 teaspoons of freshly ground nutmeg
3 teaspoons of thyme
3 teaspoons of rosemary (I preffer smoked)
2 tablespoons coarse ground black pepper
1/3 cup kosher salt
Put these into a bowl and set to the side
PROCESS:
Cut all of your pork into managable/grindable pieces. Mix all of the bacon, pork , and game into one large container or make a 50/50 combinations in seperate containers. Sprinkle 3/4 of the spice mixture onto the meat. Then just start grabing and grinding (not like youre at the club). Put grinded meats into a mixing container.
Once all of the meat has been grinded, it needs to be mixed. I mix by hand but I am seriously thinking about a mechanical mixer because its quicker easier and not as cold. OK, keys point to mixing, add the rest of the spices and make sure you get a nice color blend of dark red, white and yellow. If your just breasting ducks or using deer/elk/geese, the color mixture should be evenly red and white. Once you have mixed properly, cover and store in the fridge over night. Over night the salt and spices will absorb into the meat.
The next step mix one more time then pack it up and freeze it.
If you have any questions shoot me a PM or just post a reply. You might have the same question as others. Feel free to experiment with this recipe because I felt free to experiment with others.