This homemade basic wild meat sausage recipe can virtually be used with any kind of meat including turkey, ducks, geese, elk and even venison. But due to the lean nature of venison, you might want to add some fat to make it better table fare and give it the moisture it deserves. Nevertheless, it is important to moderate added fat. For the making of your sausage, it is recommended to have about 85% meat and 15% fat.
After putting in all those time and efforts to bag your wild game, what next do you do? Well, have you ever thought of making some sausage? Creating a finished product at home can be achieved if you managed to bag some sort of critter this hunting season. If you are really interested in doing this, here is a recipe you might want to consider.
Depending on the quantity of sausage you are making, this recipe can be easily applied.
– 1 teaspoon modern cure
– 1 tablespoon garlic powder
– 1 tablespoon + teaspoon salt
– 2 tablespoon black pepper
– 5 pounds boneless meat of choice
Summer sausage can be made from the basic sausage recipe above. However, in order to make the sausage “gel,” you will need to add at least one more ingredient – non-fat dry milk.
Especially for breakfast, this recipe will make a great pan sausage to eat. For every 5 pounds of meat, ensure to add 2 Tablespoons of ground sage but DO NOT use modern cure.
Creativity in sausage making is allowed.
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