Sausage Recipes

Deer-Feral Hog Link Sausage

5 pounds of well trimmed venison
5 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*

Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links.

Feral Hog Link Sausage

10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat package)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate*

Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.

**Medium hot! Vary red pepper according to taste.

*These ingredients, if not locally available, can be ordered from:
The Sausage Maker
26 Military Rd.
Buffalo, NY 14207
1-713-876-5521

Big Game Sausage*

Sausage making and curing are not an exact science. There are many preferences for different flavors and textures. Recipes can be adapted to please individual tastes.

FRESH BREAKFAST SAUSAGE

25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar

For Small Quantities

2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 – 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar

Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.

If sausage is to be stuffed, do this immediately for best results. Stuff into natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Natural hog casings can be obtained from meat markets, local meat processing plants or stores. Soak them in warm, salty water for about 1 hour or until they are pliable.

If bulk sausage is to be served soon after making, 3/4 cup of water may be added to about 4 pounds of sausage. Knead with hands until sausage becomes sticky. Pack tightly in small molds, pans or cans and chill overnight before slicing.

CURED AND SMOKED SAUSAGE (COUNTRY STYLE)

37 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 OUNCES BLACK PEPPER
1/2 ounce ground cloves (or 1/2 ounce 12 ground nutmeg, if desired)
1/4 ounce garlic powder (if desired)
1 pound salt
1 ounce saltpeter (potassium nitrate — obtainable at drug store)

Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge.

Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.

* Reasonover, Francis L., 1977. Big Game — Cooking Care, Texas Agricultural Extension Service, MP-1333. 15 p.