Maple Fennel Game Sausage
This sausage has a hint of sweet and a hint of spice. If you reeeeally don't like any spice at all (it's subtle, but the 4 yr old doesn't like it), lower amount to ½ or ⅓. I originally dubbed this the dinner sausage, then realized that a sweet sausage is nice with breakfast. It has flavour notes similar to a mild italian sausage.
Ingredients
- 20 pounds lean venison (4 pounds)
- 5 pounds smoked jowl, (1 pound); If using pork fat, use ⅔ this amount
- 12 large garlic cloves (3 cloves)
- 4 large onions (1 medium onion)
- ⅔ cup smoked chile flakes (2 ½ tablespoons)
- 1 cup fine sea salt (3 tablespoon + 1 teaspoon)
- 1 cup whole fennel seeds (3 tablespoon + 1 teaspoon)
- 60 turns fresh ground black pepper (12 turns)
- 1 cup red wine (3 tablespoon + 1 teaspoon)
- ½ cup maple syrup (1 tablespoon +2 teaspoons)
Instructions
- (On the left is amounts for a 25 pound batch, the right is numbers for a 5 pound batch.)
- If you have a meat grinder, run the meat, then fat, then onions, garlic and dry spices (including fresh rosemary) through the grinder.
- Mix it well and add in liquids.
- Let sit 30 minutes then taste test by frying a small patty, adjust as needed.
- Package in butcher paper, freezer bags or vacuum pack.
- If you don't have a meat grinder, use pre ground meat.
- Use a food processor to finely chop partially frozen jowl to small uniform pieces.
- Then run onions and garlic through with dry spices (including fresh rosemary).
- Do in batches as needed for size of machine and batch.
- Stir in liquids and let it sit for 30 minutes.
- Taste test by frying a small patty, adjust as needed.
- Package in butcher paper, freezer bags or vacuum pack.
Nutrition
Calories: 168kcalCarbohydrates: 3gProtein: 21gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 81mgSodium: 1205mgPotassium: 358mgFiber: 1gSugar: 1gVitamin A: 472IUVitamin C: 1mgCalcium: 28mgIron: 4mg
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