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Wild Game Herb and Garlic Sausage

This lovely blend of garden herbs and garlic is accentuated by white wine for a well rounded fresh sausage


  • 15 pounds venison, elk, moose, bison, bear or beef as cold as possible without being frozen
  • 3.5 pounds pork fat I use back fat, as cold as possible without being frozen
  • 115 grams salt I use himilayan pink salt
  • 1/3 cup garlic powder
  • 1.5 tbsp ground black pepper
  • 1 cup + 2 tbsp Italian herb blend i use this one from omfoods.com
  • 1.5 cups white wine


  • Grind your meat and fat on coarse grind.
  • Mix in salt, garlic powder, black pepper and italian herb blend.
  • Chill 1-2 hours.
  • Grind your mix on fine grind.
  • Mix in white wine.
  • 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!


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.