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Cooking on the Wild Side with Kirt Martin
Big Game Breakfast Sausage
Posted on: November 05, 2007
1 cup dehydrated apples; finely chopped
1 cup reduced fresh apple cider; 1 Quart to 1 cups
3 lb pork butt; cubed
7 lb big game trim; fat and gristle removed
1/4 cup kosher salt
1-1/2 tsp. white pepper; ground
2 tablespoon rubbed sage
2 tablespoon fresh chopped ginger
1 tablespoon nutmeg
2 tablespoon thyme; chopped
4 tsp. red pepper flakes
1 cup pork stock
Combine the one quart of fresh apple cider and the chopped dehydrated apples in a sauce pan and reduce to 2 cups, then chill out. You Too! Trim all fat and gristle from the big game and pork, mix the meats well and place in the freezer until firm but not frozen. Grind with a 1/4’ inch grinding plate. Mix the seasoning ingredients well and add to the meat mixture and again mix well. Regrind the meat and seasoning mix a second time. You can make patties or stuff into hog casings.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.