I’ve been trying to post this forever. I even got out a package specifically for it…thawed it in the fridge, then got mastitis and Marius ended up cooking it. Since then, I haven’t cooked it in patties, if we’ve eaten it it’s been cooked crumbled up.
*Note, these recipes have not been tested stuffed in sausage casings, just frozen in 1 pound hunks for sausage patties or crumbled up sausage meat.*
I can’t tell you how many ways I like to use sausage meat. It’s like having really well seasoned ground venison around at all times! This is the first year I’ve made it, and no recipe sounded appealing enough for me. So I winged it. On 20-25 pound batches of meat. Boy was I brave and boy did they turn out well! You can make this with ground beef as well! Or any other game meat! I personally used a very lean venison.
Now lets talk fat, you need to have fat in sausage. No fat=Dry Sausage. Dry sausage=why bother. I got the idea from my sister to buy smoked pork jowls and grind them up (I have a meat grinder, I think you could do this in a food processor is small batches, partially frozen) into the meat. The flavour. OH THE FLAVOUR. If you can’t find smoked pork jowl, ask the butcher counter. If they can’t get it, try to get plain pork fat. It won’t have the smoked flavour, but it will still be wicked awesome.
A note about spices, we buy them from Mountain Rose Herbs. We love their quality, their price and that they’re organic! Can’t be beat.
All the ingredients have their place, so don’t omit willy nilly here! The wine/lemon/lime juice is the ‘acid’, it’s what makes the flavour pop. If you don’t like wine? Well, you wont taste it. If you’re family doesn’t use wine? You could use lemon juice, different flavour but will be equally tasty. I would add 1/2 the amount though. It also may seem like a lot of salt, but spread out it’s not much, and I guarentee you there is more salt in the packaged stuff! I used fresh lemons and limes, because you need the zest anyways. I prefer organic fruit when I’m using the peels, but I actually couldn’t get any this time. Oh well!
In lieu of a picture of the sausage, you’re getting one with me with a deer! I mean really, just picture some ground meat with flecks in it…you got it!
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 1/2 or 1/3. 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.
On the left is amounts for a 25 pound batch, the right is numbers for a 5 pound batch.