How Do You Make Wild Game Sausage at Home?

Sausage making turns your wild game into gourmet products while using every part of your harvest efficiently!

How Do You Make Wild Game Sausage at Home?

• Uses tough cuts - shoulder, neck, trim pieces
• Adds necessary fat - improves texture and flavor
• Custom seasonings - control exactly what goes in
• Preserves meat - extends storage life
• Versatile cooking - breakfast, dinner, snacks

Essential Equipment

Basic Setup:

• Meat grinder - manual or electric (at least #10 size)
• Sausage stuffer - separate unit or grinder attachment
• Sharp knives - for cutting and trimming
• Large mixing bowls - stainless steel or plastic
• Digital scale - for accurate measurements

Casings Needed:

• Natural casings - sheep or hog casings (soaked in water)
• Collagen casings - easier for beginners
• Plastic casings - for fresh sausage storage

Fat Addition Guidelines

Why Fat Is Necessary:

• Wild game too lean - 2-5% fat vs 20-30% needed
• Improves texture - prevents dry, crumbly sausage
• Carries flavor - fat is a flavor vehicle
• Aids cooking - prevents sticking and burning

Best Fat Sources:

Pork shoulder: Most popular, mild flavor Beef fat: Clean taste, readily available
Duck fat: Rich flavor, excellent for waterfowl sausage Bacon: Adds smoky flavor (use sparingly)

Fat Ratios:

• Fresh sausage: 20-25% fat
• Smoked sausage: 25-30% fat
• Breakfast sausage: 20% fat minimum
• Italian sausage: 25% fat ideal

Basic Fresh Sausage Recipe

Venison Breakfast Sausage (5 lbs):

• 4 lbs venison (trimmed, cubed)
• 1 lb pork shoulder (with fat)
• 2 Tbsp salt
• 1 Tbsp sage
• 1 tsp black pepper
• 1 tsp thyme
• 1/2 tsp red pepper flakes
• 1/4 cup cold water

Sausage Making Process

Step 1: Preparation

• Keep meat cold - 32-35°F throughout process
• Cut into grinder-sized pieces - 1-2 inch cubes
• Mix meat and fat in proper ratios
• Chill grinder parts - freezer for 30 minutes

Step 2: First Grind

• Coarse plate first - 1/2 inch holes
• Work quickly - keep meat cold
• Don't force - let grinder do the work
• Chill ground meat before seasoning

Step 3: Seasoning

• Measure seasonings accurately
• Mix by hand - distribute evenly
• Add cold liquid gradually
• Test flavor - cook small sample

Step 4: Final Grind

• Fine plate - 1/4 inch holes (optional)
• Don't over-grind - creates mushy texture
• Keep mixture cold throughout

Step 5: Stuffing (If Making Links)

• Soak casings 30 minutes in warm water
• Thread onto stuffer horn
• Fill steadily - avoid air pockets
• Twist into links every 4-6 inches

Popular Sausage Varieties

Italian Sausage:

• Fennel seed - signature flavor
• Garlic, paprika - essential seasonings
• Red wine - adds depth
• Hot or mild versions

Bratwurst Style:

• White pepper instead of black
• Marjoram, nutmeg - traditional seasonings
• Veal or pork fat works best
• German-inspired flavoring

Chorizo Style:

• Smoked paprika - key ingredient
• Garlic, cumin - Mexican flavors
• Vinegar - adds tang
• Spicy and flavorful

Safety Considerations

Temperature Control:

• Keep below 40°F during processing
• Work in small batches if kitchen is warm
• Chill equipment between uses
• Cook or freeze immediately after making

Sanitation:

• Clean all equipment thoroughly
• Use separate cutting boards for raw meat
• Wash hands frequently
• Sanitize work surfaces

Cooking Fresh Sausage

Pan Frying:

• Medium heat - don't rush
• Turn frequently - even browning
• Cook to 160°F internal temperature
• Rest 5 minutes before serving

Grilling:

• Medium-low heat - prevents burning
• Indirect heat method works well
• Turn carefully - don't pierce casing
• Check temperature with thermometer

Storage Guidelines

Fresh Sausage:

• Refrigerator: 3-4 days maximum
• Freezer: 2-3 months in vacuum bags
• Label clearly with date and type

Bulk Sausage:

• Portion into meal-sized packages
• Wrap tightly to prevent freezer burn
• Use within 3 months for best quality

Common Mistakes to Avoid

Too Much Fat:

• Results in greasy sausage
• Stick to ratios - don't guess
• Better slightly lean than too fatty

Over-seasoning:

• Start conservative - you can always add more
• Test small batch first
• Remember: flavors concentrate as moisture cooks out

Wrong Temperature:

• Warm meat creates mushy texture
• Keep cold throughout entire process
• Chill between steps

Advanced Techniques

Smoking Sausage:

• Dry overnight in refrigerator first
• Cold smoke 2-4 hours at 80-90°F
• Finish cooking to 160°F internal

Fermented Sausage:

• Requires special cultures and conditions
• Advanced technique - not for beginners
• Food safety critical - follow tested recipes

Sausage making turns your wild game into gourmet products while using every part of your harvest efficiently!

Related Questions

What other wild game cooking techniques should I know?

Explore our comprehensive collection of wild game cooking guides covering everything from field dressing to advanced cooking methods.

Where can I find more wild game recipes?

Browse our extensive recipe database featuring traditional and modern preparations for all types of wild game.

How do I ensure food safety when cooking wild game?

Follow proper temperature guidelines, use a meat thermometer, and understand the specific requirements for different game meats.

This article provides educational information about wild game cooking. Always follow food safety guidelines and local hunting regulations.