Muskrat Sausage with Wild Herbs
Muskrat Recipe
1Setup & Prepare
Cultural Context
Sausage making represents one of humanity's oldest food preservation techniques, and this recipe showcases how French-Canadian trappers and coureurs de bois transformed their catches into portable, flavorful sustenance. The addition of wild herbs reflects the forager's knowledge of edible plants found in muskrat habitats, creating a sausage that captures the essence of the wetland ecosystem.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Keep all ingredients well-chilled throughout process. Combine muskrat meat and fatback in large bowl.
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Seasoning: Add salt, peppers, herbs, nutmeg, and garlic to meat mixture. Mix gently but thoroughly.
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Grinding: Grind mixture through coarse plate of meat grinder. For best texture, grind partially frozen meat.
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Binding: Add wine to ground mixture and mix by hand until well combined and slightly sticky.
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Test Cooking: Form small patty and pan-fry to test seasoning. Adjust as needed.
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Stuffing: Stuff mixture into prepared casings, twisting into 6-inch links. Don't overstuff - leave room for expansion.
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Cooking: Heat oil in large skillet. Cook sausages over medium heat, turning frequently, until golden brown and internal temperature reaches 160°F, about 15-18 minutes.
4Chef's Notes & Pairings
Chef's Notes
- Keep equipment and ingredients cold for proper texture
- Don't overmix after adding wine - develops tough texture
- Prick any air bubbles with sterilized needle before cooking
Wine Pairing
A rustic CĂ´tes du RhĂ´ne or hearty Beaujolais matches the earthy, herbal complexity of these artisanal sausages.
Nutrition Facts
Per serving: 285 calories, 24g protein, 20g fat, 2g carbohydrates. Traditional protein with herbal complexity.
