Mild Italian Sausage
Mild Italian Sausage
40 lb Game Trim
10 lb Pork Fat
270 gr Salt
112 gr Sugar
103 gr Fennel Seed
20 gr Caraway Seed
75 gr Cracked Black Pepper
7.5 gr Mace
7 gr Oregano
350 gr Chopped Fresh Parsley
3.5 c White Wine
14 gr Red Chili Flakes
157 gr Fresh Minced Garlic
42 gr Montana Mex Jalapeño Seasoning
Note: You’ll want to work with your meat still partially frozen to make for an easier grinding process and to prevent the smearing of fat. It’s additionally recommended to freeze your grinding plates and other cutting parts prior to grinding.
In a small bowl, combine all dry ingredients and mix thoroughly. Pro tip: in a warm dry pan toast the dry spices until fragrant. Heating or even toasting dry spices up will encourage their full bouquet of aroma to be present in the recipe. Use a spice grinder or mortar & pestle to grind your spice blend to an even, palatable consistency. Set aside.
Cut your trim & fat into roughly 1-inch pieces. (You can also do this while trimming.)
Using a meat tumbler or large tub or bowl, combine elk and pork pieces and mix with the spices and herbs. Blend until evenly combined. Chill the meat and fat until it is partially frozen.
Set up your grinder with the coarse grind die plate and pass the meat and fat through once. Swap the die pate with the fine die and run the sausage through the grinder one more time. If using a dual grinder, you’ll make only one pass using the fine die plate.
Taste your sausage by cooking off a small test patty to check flavor. Adjust the seasoning to suit your taste keeping in mind that as the sausage sits over a day or two the flavors will develop even further.
To Stuff Your Sausage:
Place sausage into the sausage stuffer hopper or use a grinder with the stuffing wheel setup in the barrel. Lubricate sausage stuffing tube/horn with water and thread the casing over the tube. Load as much casing as you can and feel you will fill. Tie a knot at the end of the casing and slowly fill. When filling, be sure not to overfill the casing as the lining will erupt, but ensure you fill a full sausage. *Pro-tip use a wet baking sheet to assist the stuffed sausage to work its way organically onto your work station. When it comes time to twist, air bubbles can be worked/pushed out or popped with a paring knife.
Fill up sausage casings until all meat has been used, and carefully begin twisting sausage at desired length roughly 4in to 5in long. Twist continuously in the same direction so that sausage does not unravel. To store cut off 4 links, place in bag vacuum seal and freeze.