Wild Boar & Venison Sausage


5 lbs. ground lean wild boar meat

5 lbs. ground venison

2 lbs. ground pork shoulder

1 cup paprika

1 cup sugar

1/2 to 1 cup salt (start with 1/2 cup)

1/4 cup granulated garlic (garlic powder)

1/4 cup hot red pepper flakes

1/4 cup fennel seed

2 cups chopped fresh parsley
2 T. black pepper

1 1/2 cups ice water

If you have a meat grinder, mix all ingredients in large mixing bowl and run through grinder again; if you don’t have a grinder, simply mix by hand until mixture is thoroughly combined. Test for seasoning by frying a small patty; add additional salt if desired. Cover and refrigerate for 1 hour.

For bulk sausage: Portion into 1-pound packages, wrap with freezer paper, and freeze for later use.

For cased sausages: Prepare hog casings by rinsing, then thread casings onto stuffer horn. Load sausage mix into hopper and begin stuffing sausages, keeping enough pressure on the casings to form a firm sausage. Twist off sausages every 6 or 7 inches, and make each bundle of sausage 2 1/2 to 3 pounds. The sausages can be frozen raw, or they can be blanched in boiling water for 15 minutes before freezing.

No matter how you finish the sausage, this is a great way to use up all your trimmings when you butcher your own game.

Michael Gordon

Venice, FL

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