Using our sausage seasonings makes creating your own wild game sausage simple.
Mix your coarse ground venison, goose, bear, antelope, etc. with 30% coarse
ground pork fat, then flatten out, evenly sprinkle seasoning on meat, then knead
seasoning thoroughly into meat. Some meats may require regrinding. Wrap in
butcher paper, patty, or stuff into casings and refrigerate for 1-2 days prior
to use or freezing. Or if you prefer to use a butcher, take your butcher our
sausage seasonings and you'll end up with custom blended sausage, full of
flavor, that blows away the "off the shelf seasoning."
For you water fowlers, tired of the same old
duck and goose recipes? Got a freezer full of goose? Try making our water
fowlers sausage with either duck or goose. One average goose with breasts
filleted mixes perfectly with our 1# seasoning packet, then follow instructions
above, adding pork fat... and regrinding for killer sausage. Personally, I'd
recommend the Sufferin' Sweet/Hot Italian Sausage.
We'll guarantee it won't be the last time you make "water fowlers" sausage.
