Wild Game Sausage

Wild game meat is very lean and to make a good sausage some fatty pork trimmings, back fat or bacon should be added.

Meats Metric US
game meat 500 g 1.10 lb.
pork butt or fatty pork trimmings 500 g 1.10 lb.

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
Cure #1 2.5 g ½ tsp.
pepper 4.0 g 2 tsp.
marjoram 2.0 g 1 tsp.
mustard seed 2.0 g 1 tsp.
garlic 3.5 g 1 clove


  1. Grind all meats through a 3/8” (10 mm) plate.
  2. Mix ground meat with all ingredients.
  3. Stuff tightly into 32-36 mm hog casings.
  4. Hang for 1 hour until casings feel dry.
  5. Apply smoke:
    • at 130º F, (54º C) for 1 hr.
    • at 150º F (66º C) for 1 hr.
    • at 170º F (77º C) for 2 hours or until temperature of 160º F (71º C) is reached.
  6. Stop cooking when internal meat temperature is 160º F, (71º C).
  7. Shower sausages with cold water and hang them for 1-2 hours to dry.
  8. Store in refrigerator.