Easiest Way to Prepare Ultimate Wild Game Italian Sausage

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Wild Game Italian Sausage. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Wild Game Italian Sausage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Wild Game Italian Sausage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Wild Game Italian Sausage is Makes 12 lbs.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Wild Game Italian Sausage estimated approx As needed..

To begin with this recipe, we must prepare a few components. You can cook Wild Game Italian Sausage using 17 ingredients and 8 steps. Here is how you cook that.

A good friend and hunting partner gave me a version of this recipe and I made some slight adjustments for my taste.

Ingredients and spices that need to be Get to make Wild Game Italian Sausage:

1. 6 lbs. Wild game meat
2. 6 lbs. Pork 50/50 trim
3. Or
4. 6 lbs. Wild game meat
5. 6 lbs. Fatty Pork butt
6. 2 tbls. Kosher salt
7. 3 tbls. Cayenne pepper
8. 4 tbls. Crushed chili flakes
9. 5 1/2 tbls. Whole fennel
10. 2 tbls. Ground coriander
11. 3 tbls. Garlic granules
12. 5-7 large garlic cloves minced
13. 3 tbls. Fresh lemon juice
14. 1 1/3-14.5 Oz cans Italian stewed crushed/diced tomatoes
15. 2 1/4 cups Parmesan cheese
16. 1 1/2 cups nonfat dry milk
17. 1 1/2 cups ice water

Instructions to make to make Wild Game Italian Sausage

1. Combine the pork and wild game in a meat tub.
2. Mix all ingredients into the meat.
3. Course grind the meat.
4. Hand mix the coarse-ground meat.
5. Grind the meat again with a medium plate.
6. Package and freeze.
7. This is a fairly spicy sausage so adjust the cayenne and red pepper flakes if you want a milder taste.
8. I make at least 2 batches at a time so I only need to make it once per year.

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