Summary
| Yield | |
|---|---|
| Source | Carl |
| Prep time | 1 hour |
| Cooking time | 15 minutes |
| Total time | 1 hour, 15 minutes |
Ingredients
1 pound
ground pork 1 pound
ground goose, venison, moose 4
cloves of garlic (freshly pressed) 6 tablespoon
honey 2
Hog Castings (2' per pound)Instructions
- Grind your wild game through the largest plate you have, preferably 3 - 8 inch.
- Add meat and spices in a manual mixer or in a glass bowl. Take your time and really thoroughly mix the ingredients together well.
- Wash out hog casing and keep in bowl of water. Place hog casing on stuffing tube and run mix through sausage stuffer. Make links of 4-8".
Notes
- Honey Garlic sausage should be tested prior to stuffing so you can adjust the amount of garlic or honey to suit your taste. Cook a little of the meat in a pan and sample it before stuffing.
- When cooking honey & garlic sausages, do not cook on high heat as the sugars in the honey will burn quickly. On the BBQ cook on lower setting than you would for Italian sausages.
- When buying pork, ask for coarse ground pork for sausages. Use "Medium grade" rather than a lean grade, if you use lean ground it will be be dry.
- http://www.sausagemaker.com/naturalcasings.aspx
Comments
I would like a recipe for fifty pounds of honey garlic sausage.
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