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Kirt Martin's Cooking on the Wild Side - 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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