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–+ servings

Wild Game Fresh Chorizo Sausage

Kate Schat
Of the two varieties of Chorizo, this is a fresh, not cured and smoked variety. Mild and flavourful but you could easily bump the heat.
5 from 1 vote
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Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine American
Servings 80 servings
Calories 294 kcal

Ingredients
  

  • 15 pounds venison, moose, elk, bear, bison or beef as cold as possible but not frozen
  • 3 ½ pounds pork fat as cold as possible but not frozen. I use back fat
  • 115 grams salt I used himilayan pink salt
  • 50 grams sugar
  • 20 grams garlic powder
  • 20 grams dried oregano
  • 15 grams ground cumin
  • 75 grams mild red pepper flakes sub for some hot pepper flakes if you want heat
  • 185 ml tequila
  • 185 ml red wine vinegar

Instructions
 

  • Grind your meat and fat on coarse grind.
  • Mix in salt, sugar, garlic, oregano, cumin and pepper flakes.
  • Chill 1-2 hours.
  • Grind your mix on fine grind.
  • Mix in tequila and red wine vinegar.
  • Its time to taste! Make up a few small patties, cook them in a frying pan and taste. Do you feel it needs more of something? Adjust to taste.
  • At this point we chill overnight. The trick to making sausage with a meat grinder sausage stuffer is your meat needs to be as cold as possible. If you wanted to do it in the same day, I'd put in bags, small tubs or bowls in your freezer for an hour or two. Last time we made it, It was 0C/30F outside and we buried in a snowbank overnight as we were making 130lbs worth.
  • Prep your casings according to their directions. We prefer hog casings over collagen.
  • Our meat grinder has an ice pack to keep things cold, we attach that, with the sausage stuffer attachment and get stuffing!

Notes

  • 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.

Nutrition

Calories: 294kcalCarbohydrates: 2gProtein: 20gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 91mgSodium: 617mgPotassium: 299mgFiber: 0.5gSugar: 1gVitamin A: 285IUVitamin C: 0.04mgCalcium: 14mgIron: 3mg
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