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Wild Game Breakfast Sausage Recipe

For a more detailed post on the sausage making process, see this post here. I developed this recipe originally in 2013, and every year I tweak it a little bit…I think we finally hit the nail on the head with our final tweaks this year- I was low on balsamic vinegar so I decided to use apple cider vinegar instead. It was JUST the flavour pop it needed! We made this with a mix of bear and homegrown beef, not because we wanted to ‘tone down’ the bear but because we didnt have enough bear to make as big of a batch as we wanted, and we had homegrown beef saved fur such purposes. You could make this with any wild game or lean domestic meat. If you wanted to use pork, You’d need to play with the fat. If your pork was really fatty, maybe you’d leave the fat out altogether. If your pork was lean, maybe you’d need some added pork. The main trick to sausage making going well, is keeping everything as cold as possible and not rushing that part of it. Warm sausage meat emulsifies in your grinder and makes a mess that wont stuff into casings…. This content is for members only.Login <a href="https://venisonfordinner.com/login/membership-account/membership-levels/"...

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