Hot Maple Wild Game Breakfast Sausage
This recipe is perfect for all that Canada goose or venison rump that is taking up room in your freezer, and homemade with meat you have harvested yourself is way better than store bought. This is the perfect Canadian breakfast and hunting or ice fishing snack. The sage gives the sausages an authentic breakfast flavour, while the red pepper chili flakes and maple syrup let a splash of heat and sweet come through.
Equipment
- 1 Meat grinder
Ingredients
- 7 lbs goose meat or any similar wild game
- 3 lbs pork fat ask your local butcher or farmer
- 1 cup maple syrup local is best
- 1 cup cold water
- 3 tbsps salt
- 3 tbsps pepper course ground
- 4 tbsps sage ground
- 3 tbsps red pepper chilli flakes more flakes = more heat
- 1/2 tbsp cloves ground
- 3 tbsps garlic diced, dried
- 2 tbsps thyme dried
Instructions
- Place your meat grinder attachments and bowls (if stainless) in the freezer while you're working with the wild game and pork. You want the equipment to be as cold as possible.
- Make sure the wild game and pork fat is as cold as possible. You can take it from the freezer to the fridge to partially thaw overnight, or take the meat out a few hours before you start cutting. You want the meat to be almost frozen, but safe and easy enough to chop up.Cut the pork and wild game into chunks small enough to fit in your meat grinder.
- Get a large pan or container that will be big enough to hold all of the ground meat leaving enough room for mixing. Feed the extremely cold pork and wild game into the meat grinder, alternating between pork and wild game meat.
- Add all ingredients into your meat mixture, including the water. Using your hands (gloved hands or wet hands) so that the seasoning and remaining ingredients are well incorporated with the meat.
- Now, you're going to pass the mixture through your grinder a second time. This can be done with a fine grinding plate.You have a couple of options at this point. You can either grind the batch into a large bowl and make the sausage into lovely little sausage patties, or pass the mixture into sausage casings as you pass it through it's second grind.
- Wether you're making sausage patties or sausage links, you are going to want to flash freeze them on a cookie sheet before freezer packing or packaging for storage. This will make them much easier to work with, and it will help them keep their form as they are being packaged and stored.