>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages.
Some might say that wild game has too much flavor for a typical bratwurst recipe. I disagree! These are killer and taste like the old country.
2 pounds Venison or other wild animal, diced
1 pound fat back, diced
1 heavy tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon dried marjoram
1/2 teaspoon caraway seed
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 tablespoon minced garlic
2 teaspoons red pepper flakes, optional
1/2 tablespoon chicken base
½ cup ice water
2 hog casings
Soak casings according to directions on package. Place grinder attachments and stuffing machine into the freezer.
Combine diced venison with salt and chill for 1 hour. Using the smallest grate on the grinder grind the fat back and venison into a chilled steel bowl. Add the remaining seasonings and water. With your hands (gloves!) or a mixer incorporate the seasonings.
Next add the sausage mix to the stuffer. Follow the directions laid out above in the “The Stuff” section and proceed to stuff your sausages. Freeze or cook them at this point.
Cook sausages on the grill for about 10-15 minutes, or until the internal temperature reaches 150 degrees, or 160 if bear, white meated birds or wild hog is involved.