>>>>>Please refer to the more detailed section here for a better “how too” guide on making fresh sausages.
Some sausages, namely breakfast, need no casing. This is a great way to start down the sausage making road. The equipment needs are less and the pressure is off. I use this recipe or a maple version of it, at home for biscuits and gravy all the time. (Recipe inspiration from Alton Brown)
2 pounds Venison or other wild animal, diced
1 pound fat back, diced
1 heavy tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon red pepper flakes
1 squirt Sriracha
¼ cup ice water
Optional: ¼ cup maple syrup
Combine diced venison with salt and chill for 1 hour. Using the smallest grate on the grinder grind the fatback and venison into a chilled steel bowl. Add the remaining seasonings and with your hands or a mixer incorporate the seasonings. Next place the mix back into the refrigerator.
Next I split the meat into three bags and freeze them.
When you want to eat them thaw the meat and form them into 2 ounce balls (about 1/8 cup). Smash the balls into patties over medium-low heat in a non-stick pan. Sauté until brown and cooked through. (Remember if using bear cook completely)