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.

Calories: 310

Servings: 10

Prep time: 2 hours

Cook time: 2 hours

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

Instructions

Grind all meats through a 3/8” (10 mm) plate.
Mix ground meat with all ingredients.
Stuff tightly into 32-36 mm hog casings.
Hang for about 1 hour until casings feel dry.
Apply smoke at 140º F, (60º C) for 2 hours then start slowly increasing smoking temperature up to 185º F (85º C) for about 2 hours until the meat reaches 160º F, (72º C) internal temperature.
Shower sausages briefly with cold water and hang them for 1-2 hours to dry.
Store in refrigerator.

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