How to Make Sausage from Your Wild Game: A Guide
Introduction to Making Sausage
Making sausage is an art that requires patience, practice, and the right ingredients. With the rise of wild game hunting, many enthusiasts are looking for ways to preserve and enjoy their harvest. One of the most popular methods is making wild game sausage, which can be made from a variety of game meats, including venison, wild boar, and bear. The process of making sausage allows you to combine the rich, unique flavors of wild game with your favorite seasonings and spices, creating a delicious and personalized product.
To get started, you’ll need some basic equipment: a meat grinder, a sausage stuffer or stuffing attachment, mixing bowls, and a scale for accurate seasoning. The ingredients are equally important, with fresh, well-trimmed game meat and the right amount of fat being crucial for a juicy and flavorful sausage. Whether you’re a seasoned hunter or just starting out, making sausage is a great way to enjoy your wild game harvest and share it with friends and family.
Turning Harvest into Homemade Flavor
Making sausage from your wild game is a satisfying way to get the most out of your harvest. Whether you’re using venison, wild hog, elk, or other game meat, sausage allows you to combine rich, wild flavors with spices and textures tailored to your taste. The process can be simple or complex, but it always starts with clean, trimmed meat and the right tools. The sausage mixture can also be used to make burgers.
Start with Quality Trim
Begin by selecting clean, well-trimmed meat. Remove as much silver skin, sinew, and fat as possible from the wild game to avoid toughness or off flavors. While wild game is lean, fat is essential for sausage. Pork fatback or pork shoulder is commonly added to increase flavor and moisture. A ratio of about 80 percent lean game meat to 20 percent pork fat is a good starting point.
In a pinch, a food processor can be used to grind meat, although it may not achieve the desired texture compared to a meat grinder.
Choosing the Right Game Meat for Venison Sausage
When it comes to making venison sausage, the type of game meat used is crucial. Venison, which is deer meat, is a popular choice for sausage making due to its lean and flavorful characteristics. However, other game meats such as wild boar, bear, and moose can also be used to make delicious sausage. The key is to choose a meat that is fresh, lean, and has a good balance of fat and protein. For example, a mix of 80% lean venison and 20% pork fatback can create a delicious and juicy sausage.
It’s also important to note that the flavor profile of the sausage can be affected by the type of game meat used, so feel free to experiment with different combinations to find your favorite. Each type of game meat brings its own unique taste and texture, allowing you to create a variety of sausages that cater to different preferences. Whether you prefer the robust flavor of wild boar or the rich taste of bear, the possibilities are endless.
Choose Your Grind
Chill your meat and fat before grinding. Cold meat cuts cleaner and helps maintain texture. Use a coarse grinding plate first, then mix in seasonings thoroughly before running it through a finer plate if desired. Using a 3/16-inch grinder plate is essential for achieving the right texture. For most sausages, one or two passes through the grinder is enough. Be careful not to overgrind or overwork the meat, as this can affect texture.
Seasoning and Mixing
Seasonings make the sausage. Traditional blends might include salt, pepper, ground black pepper, garlic, paprika, sage, fennel, or crushed red pepper. You can also add curing agents if making smoked or dried sausage. Mix the seasonings into the ground meat evenly using your hands or a mixer, keeping everything cold throughout the process. For best results, cook a small test patty in a skillet to check the flavor and adjust if necessary.
Adding Binders and Fillers
Binders and fillers are ingredients that help to hold the sausage mixture together and add bulk to the final product. Common binders used in sausage making include eggs, breadcrumbs, and oats, while fillers such as pork belly, bacon, and cheese can add flavor and texture. When making wild game sausage, it’s essential to use binders and fillers that complement the flavor of the game meat.
For example, a venison sausage recipe might include fresh garlic, fennel seeds, and black pepper to enhance the natural flavor of the deer meat. By adding the right binders and fillers, you can create a sausage that is not only delicious but also has a great texture and consistency. Experimenting with different combinations of binders and fillers can help you achieve the perfect balance of flavor and texture in your wild game sausage.
Choosing Casings
Natural hog casings are traditional for sausage links and add a classic bite. They need to be soaked and rinsed before use. Hog casings should be soaked in a bowl of warm water before use. Collagen casings or synthetic options are also available for convenience. For breakfast sausage or patties, casings aren’t necessary.
Stuffing the Sausage
Load your seasoned ground meat mixture into a sausage stuffer or grinder attachment with a stuffing horn. Feed the casing onto the horn and slowly stuff, being careful not to overpack or trap air. Twist links at desired lengths, alternating direction with each twist. Prick small air bubbles with a pin if needed.
Advanced Techniques for Wild Game Sausage
Once you’ve mastered the basics of making wild game sausage, it’s time to experiment with advanced techniques. One of the most popular methods is using a meat grinder to create a coarse or fine grind, depending on the desired texture. Another technique is to add curing salt to the sausage mixture, which helps to preserve the meat and prevent spoilage. Curing salt is especially important if you plan to smoke or dry your sausages.
You can also experiment with different spice mixes and seasonings to create unique flavor profiles. For example, a wild boar sausage recipe might include a blend of Italian seasonings, such as thyme, rosemary, and bay leaves, to create a savory and aromatic flavor. By pushing the boundaries of traditional sausage making, you can create truly unique and delicious wild game sausages that stand out from the crowd.
Cooking and Storing
Fresh sausage can be grilled, pan-fried, or baked. Sausages can be effectively cooked on a grill, catering to different preferences and occasions. If you plan to smoke or cure the sausage, follow safety guidelines and use appropriate cure. Sausages can be stored in the refrigerator for a few days or frozen for several months. Sausages can be stored in the fridge for up to a week, ensuring they retain their freshness and flavor. Vacuum sealing helps maintain flavor and prevents freezer burn.
Safety Considerations
When making wild game sausage, safety should always be the top priority. One of the most critical considerations is handling and storing the meat properly to prevent contamination and spoilage. It’s essential to keep the meat refrigerated at a temperature below 40°F (4°C) and to handle it with clean equipment and utensils. Additionally, when cooking the sausage, make sure to heat it to an internal temperature of at least 165°F (74°C) to ensure food safety.
It’s also crucial to follow proper food handling and storage procedures when freezing or refrigerating the sausage to prevent cross-contamination and spoilage. Vacuum sealing the sausages before freezing can help maintain their flavor and quality for several months. By following these safety guidelines, you can enjoy your wild game sausage with confidence and peace of mind, knowing that you’ve taken the necessary steps to ensure its safety and quality.
Enjoying the Results
Homemade wild game sausage lets you savor your harvest in a whole new way. From spicy Italian to sweet breakfast blends, the possibilities are endless. With a little practice and patience, you can turn any hunt into a flavorful reward that lasts long after the season ends.
FAQs
What kind of fat should I add to wild game sausage?
Pork fatback or fatty pork shoulder is ideal for moisture and flavor. Aim for a ratio of about 80 percent game meat to 20 percent fat.
Pigs, specifically pork fatback or pork shoulder, are ideal sources of fat for making sausage.
Can I make sausage without casings?
Yes, you can make patties or bulk sausage for use in recipes. Casings are only needed for links. For proper storage, you can wrap the sausage in plastic wrap before using freezer paper.
What tools do I need to make sausage?
You’ll need a meat grinder, a sausage stuffer or stuffing attachment, mixing bowls, and a scale for accurate seasoning.
If a meat grinder is not available, a food processor can be used to grind meat, though it may not achieve the desired texture.
How long does homemade sausage last in the freezer?
Properly sealed sausage can last several months in the freezer. Vacuum sealing extends the shelf life and preserves quality. For short-term storage, sausages can be stored in the fridge for up to a week.
Can I smoke wild game sausage?
Yes, but be sure to use curing salt if you’re smoking at low temperatures to prevent bacterial growth. A smoker can be used for cooking wild game sausage. Always cook sausage to a safe internal temperature. Adding dry milk powder can help retain moisture during the smoking process.