Squirrel Sausage with Sage

Experience squirrel at its finest with this handcrafted recipe. The key is traditional sausage making, which ensures perfectly seasoned links with authentic flavor every time you make it.

Artisanal charcuterie meets small game

Specialty Sausage This preparation creates gourmet sausages from squirrel meat, requiring multiple animals but producing exceptional results for special occasions.

Ingredients (Makes 3-4 lbs sausage)

• 3 lbs squirrel meat (from 8-10 squirrels)
• 1 lb pork fatback, diced
• 2 tbsp kosher salt
• 1 tbsp black pepper, coarse ground
• 2 tbsp fresh sage, chopped fine
• 1 tbsp garlic powder
• 1 tsp red pepper flakes
• 1/2 cup white wine
• Natural hog casings

Artisanal Sausage Method

1. Volume Requirements: You'll need several squirrels to make enough sausage. Supplement with pork if needed.

2. Meat Preparation: Keep everything ice cold. Grind the squirrel with pork fat for moisture.

3. Seasoning Integration: Mix in your seasonings and a splash of wine. Test the seasoning by frying a small patty.

Storage: Refrigerate 3 days, freeze 4 months