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25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50 percent lean, 50 percent
fat)
1 pound salt
1 1/2 to 2 ounces ground sage
1 1/2 to 2 teaspoon red pepper (if desired)
1 teaspoon sugar
For Small Quantities
2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar
Thoroughly mix trimmings and grind through a plate with 1/2-inch holes.
Spread coarsely ground meat on table top, sprinkle seasoning on top and
thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch
plate is not available, sprinkle seasoning on top of trimmings,
thoroughly mix and grind once through a plate with 1/8-inch holes.
If sausage is to be stuffed, do this immediately for best results. Stuff
into natural hog casings, plastic bags or muslin bags (any cloth bag
made from strong cloth that has been washed several times can be used).
Natural hog casings can be obtained from meat markets, local meat
processing plants or stores. Soak them in warm, salty water for about 1
hour or until they are pliable.
If bulk sausage is to be served soon after making, 3/4 cup of water may
be added to about 4 pounds of sausage. Knead with hands until sausage
becomes sticky. Pack tightly in small molds, pans or cans and chill
overnight before slicing.
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