Pronghorn Breakfast Sausage

Transform your pronghorn antelope into something spectacular with this handcrafted preparation. Through traditional sausage making, you'll achieve perfectly seasoned links with authentic flavor that will impress even the most discerning palates.

Lean game meets morning tradition

Breakfast Heritage This preparation creates flavorful breakfast sausage from lean pronghorn, using traditional seasoning blends and proper fat ratios for optimal texture.

Ingredients (Makes 4-5 lbs sausage)

• 4 lbs ground pronghorn
• 1 lb pork fatback, ground
• 3 tbsp kosher salt
• 1 tbsp black pepper, coarse ground
• 2 tsp dried sage
• 2 tsp dried thyme
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1/2 tsp nutmeg
• 1/4 cup cold water

Traditional Sausage Method

1. Fat Integration: Mix the ground pronghorn with pork fat. You need about twenty percent fat for juicy sausage.

2. Seasoning Blend: Combine sage, thyme, black pepper, and a touch of maple sugar for classic breakfast sausage flavor.

3. Mixing Process: Mix until the mixture becomes tacky and sticky. This binds the sausage together.

4. Aging Process: Refrigerate overnight before cooking. The flavors bloom and the texture improves.

Storage: Refrigerate 3 days, freeze 6 months