Honey Garlic Sausage


Number of Servings: 6 Sausages
Prep Time:  7

Cook Time:  15 Minutes

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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)


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″. As far as I know the best casings are purchased on www.dcwcasing.com/, but they are selling in bulk only. So, you will have to find some casings at your local butcher’s.


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.

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By |2019-10-03T12:14:18-04:00May 19th, 2011|Recipe|1 Comment

One Comment

  1. gary August 9, 2011 at 10:10 pm

    honey garlic sausage
    I would like a recipe for fifty pounds of honey garlic sausage.