Deer garlic sausage is a delicious way to enjoy wild game with a flavorful twist. Combining lean deer meat with the subtle, garlicky notes of wild garlic creates a sausage that’s both savory and unique. This recipe brings out the best in natural ingredients while keeping things simple and approachable.
We love making our own sausages because it lets us control the flavors and quality from start to finish. Whether you’re an experienced hunter or just looking to try something new, this deer garlic sausage recipe is perfect for adding variety to your meals. It’s great for grilling, frying, or even adding to pasta dishes for an extra punch of flavor.
Ingredients
To craft the perfect Deer Garlic Sausage, having the right ingredients is essential. We’ve divided them into sections for easy reference and preparation.
Meat and Seasonings
- 3 pounds of lean deer meat, finely ground
- 1/2 pound pork fat, ground (for moisture and richness)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional for a subtle heat)
Garlic and Herbs
- 1 cup fresh wild garlic leaves, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, minced
Additional Flavorings
- 1/4 cup dry white wine or cold water (to keep sausage moist)
- 1 teaspoon ground coriander
- 1 tablespoon Dijon mustard (for a tangy depth)
- 1 tablespoon honey (optional, for a hint of sweetness)
Casings and Binding Agents
- Natural hog casings, soaked and rinsed thoroughly
- 1/4 cup ice water (to ensure proper binding and texture)
- 1 teaspoon curing salt (if planning to cure or store sausages longer)
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Meat and Seasonings | Lean deer meat, pork fat, salt, pepper | Base flavor and texture |
| Garlic and Herbs | Wild garlic, fresh garlic, thyme, rosemary | Signature aroma and herbaceous notes |
| Additional Flavorings | White wine, coriander, mustard, honey | Depth, moisture, and complexity |
| Casings and Binding Agents | Hog casings, ice water, curing salt | Sausage shape and preservation |
Equipment Needed
To create the perfect Deer Garlic Sausage, having the right equipment is essential. Each tool plays a crucial role in achieving the ideal texture, flavor distribution, and overall quality of our homemade sausage.
Meat Grinder or Food Processor
The foundation of our sausage starts with properly ground meat. A meat grinder is preferred to achieve a consistent grind, essential for blending lean deer meat and pork fat smoothly. If a grinder is unavailable, a food processor works as an alternative, but we should pulse in small batches to avoid overheating and maintain meat texture.
| Equipment | Purpose | Tip |
|---|---|---|
| Meat Grinder | Consistent coarse or fine grinding | Use cold meat and chilled grinder parts |
| Food Processor | Quick alternate grinding | Pulse briefly to prevent warming meat |
Sausage Stuffer
To form our wild garlic-infused sausage links, a Sausage Stuffer is indispensable. It allows us to tightly and evenly pack the ground mixture into natural hog casings, preventing air pockets and ensuring a uniform shape. Manual and electric stuffers are both suitable depending on batch size.
- Use a smooth, steady pressure on the handle or trigger.
- Pre-soak casings in warm water for flexibility before stuffing.
- Avoid overfilling to prevent casing rupture during cooking.
Mixing Bowls
Quality Mixing Bowls in various sizes allow us to combine ingredients thoroughly and efficiently. We recommend stainless steel or glass bowls:
- Stainless steel is durable and easy to clean.
- Glass allows visual confirmation of uniform mixing.
- Chill bowls before use to keep the meat mixture cool.
Mixing the meat, seasonings, herbs like wild garlic, and liquids like white wine uniformly is key for balanced flavor in our sausage.
Cooking Thermometer
Cooking sausage safely to the right internal temperature is critical. A digital cooking thermometer provides fast and accurate readings.
| Sausage Type | Target Internal Temperature |
|---|---|
| Fresh Deer Sausage | 160°F (71°C) |
| If Using Curing Salt | Follow curing instructions |
- Insert thermometer into the center of the thickest link.
- Avoid touching bones or casings for accurate readings.
Using this equipment together ensures that our Deer Garlic Sausage is crafted with precision, flavor, and safety in mind.
Preparation
To create our deer garlic sausage with perfect flavor and texture, careful preparation of each component is essential. Below we outline the steps for preparing the meat, garlic, herbs, and casings for our savory sausage creation.
Preparing the Meat
We begin by trimming 3 pounds of lean deer meat, removing any visible sinew or silver skin to ensure smooth grinding. Next, we cut the meat into 1-inch cubes, which enables even processing in the grinder.
For moisture and richness, we add 1/2 pound of pork fat, cutting it into similar-sized cubes. Keeping both meat and fat chilled before grinding is critical—it preserves texture and prevents smearing.
As we feed the meat and fat through a medium or coarse grinder plate, we maintain a chilled environment by placing the grinder bowl over ice. For consistency, we may pass the mixture through the grinder twice.
Meat Preparation Table:
| Step | Details | Key Tip |
|---|---|---|
| Trim and cube | 3 lbs lean deer meat, 1/2 lb pork fat | Cut into 1-inch cubes, keep cold |
| Grind meat mixture | Use medium/coarse grinder plate | Pass twice for even texture |
| Keep chilled | Use ice bath for grinder bowl | Prevents fat melting and smearing |
Preparing the Garlic and Herbs
Our wild garlic leaves are meticulously washed and patted dry. We chop roughly then finely mince to release their distinctive bold aroma. Alongside, fresh herbs such as thyme and rosemary are stripped from stems, finely chopped, and combined with minced garlic cloves for maximum fragrance.
To complement the wild garlic’s pungency, we also prepare our dry spices like kosher salt, black pepper, smoked paprika, and optional crushed red pepper flakes. Mixing these seasonings thoroughly with the herbs helps distribute flavor evenly throughout the sausage.
Soaking the Casings
Using natural hog casings demands proper preparation to ensure flexibility and breathability. We start by rinsing the casings under cold running water to remove excess salt. Then, we soak them in a bowl of lukewarm water for at least 30 minutes to soften.
Before stuffing, the casings are flushed inside and out with cold water, checking carefully for holes or tears. Properly hydrated casings allow easy stuffing, minimize breakage, and help maintain crisp texture when cooked.
By following these detailed preparation steps, we lay the foundation for a succulent deer garlic sausage infused with rich flavor and superior texture.
Making the Sausage Mixture
Creating the deer garlic sausage mixture requires precision and care to blend flavors and achieve the right texture. Let’s focus on preparing the ingredients methodically to build a robust base for our sausage.
Grinding the Meat
We start by grinding the chilled lean deer meat and pork fat. It’s essential to keep both meats cold throughout this step to maintain the proper texture and avoid smearing. We use a coarse grinding plate on our meat grinder for an ideal consistency that holds flavor yet binds well.
- Ensure all meat cubes are about 1-inch pieces before grinding.
- Work in small batches to prevent the grinder from overheating.
- After grinding, keep the meat mixture chilled on ice.
Combining Ingredients
Next, we combine the ground meat with the complementary seasonings and wild herbs for that unmistakable deer garlic sausage flavor profile.
| Ingredient | Amount | Preparation |
|---|---|---|
| Ground deer and pork mix | 3.5 pounds | Chilled and coarsely ground |
| Fresh wild garlic | 1 cup, minced | Removed stems, finely chopped |
| Minced garlic | 3 cloves | Peeled and finely minced |
| Kosher salt | 2 tablespoons | |
| Black pepper | 1 teaspoon | Freshly cracked |
| Smoked paprika | 1 teaspoon | |
| Crushed red pepper flakes | ½ teaspoon (optional) | For subtle heat |
| Thyme and rosemary | 2 teaspoons each | Fresh, finely chopped |
| Dry white wine | ¼ cup | Adds moisture and flavor depth |
| Dijon mustard | 1 tablespoon | Enhances aroma and binding |
| Honey | 1 teaspoon (optional) | Balances spice with subtle sweetness |
| Ice water | ½ cup | Helps bind and hydrate mixture |
| Curing salt | ½ teaspoon (optional) | For longer storage and color |
We add seasonings evenly over the meat and herbs to ensure uniform coverage. Adding ice water gradually keeps the mix moist and improves binding without making it watery.
Mixing Thoroughly
To develop the perfect texture and flavor melding, thorough mixing is critical. We recommend:
- Using clean hands or a sturdy spatula to mix.
- Folding and kneading the mixture to distribute ingredients evenly.
- Mixing for about 3–5 minutes until the mixture becomes sticky and cohesively binds.
Mixing activates the proteins in deer and pork which helps the sausage hold together during cooking. The mixture should feel tacky but not overly wet.
Stuffing the Sausage
Stuffing the sausage is a crucial step to ensure the Deer Garlic Sausage maintains its shape and texture. Proper technique guarantees even filling and prevents air pockets for a perfectly cooked link every time.
Loading the Sausage Stuffer
First, we prepare the sausage stuffer by attaching the appropriate stuffing tube, typically between 20mm to 28mm for deer sausage. Before loading the stuffer, lubricate the tube and hopper with a little vegetable oil to allow smoother casing flow.
We then transfer our well-mixed, chilled sausage meat into the stuffer’s hopper. It’s essential the mixture remains cold to keep the fats firm and improve binding. Pack the hopper firmly but avoid over-compressing to allow the grinder to push meat evenly without air pockets.
| Step | Key Tip |
|---|---|
| Attach stuffing tube | Use 20mm to 28mm tube |
| Lubricate tube and hopper | Use a light coating of vegetable oil |
| Load sausage mixture | Keep meat chilled, pack firmly but gently |
| Secure machine part | Ensure all parts are tightly assembled for smooth operation |
Filling the Casings
Before we begin filling, soak natural hog casings in warm water to soften and rinse out excess salt. Slide the entire casing onto the sausage stuffer tube, leaving a few inches loose at the end to tie off.
As we start cranking the stuffer, we gently guide the casing off the tube, filling it evenly without overstuffing. Overfilled casings risk bursting during cooking; underfilled ones create air pockets. Maintain steady pressure on the casing and keep the sausage mixture moving smoothly.
We should periodically prick any visible air bubbles with a sterile needle to ensure compactness. When the casing is full, we tie both ends securely with kitchen twine or butcher’s string.
| Filling Tips | Casing Tips |
|---|---|
| Fill at steady pace | Soak casings 30 minutes before use |
| Avoid overstuffing | Rinse and drain casings thoroughly |
| Prick air bubbles carefully | Tie off casing ends tightly to seal |
Forming Sausage Links
After stuffing, we shape the filling into individual links by twisting the casing at regular intervals, usually every 5 to 6 inches depending on preferred link size. To keep consistent shapes, twist in alternating directions with each link. This technique maintains tight seals and prevents unraveling.
We can tie off the ends of each link with string or leave them connected for continuous cooking. Uniform links ensure even cooking and enhance presentation when grilling or frying.
| Step | Details |
|---|---|
| Measure link length | 5 to 6 inches per link |
| Twist direction | Alternate twisting between each link |
| Secure links | Tie with butcher’s twine if desired |
| Check for firmness | Links should feel firm but not overly tight |
Cooking Instructions
Mastering the cooking of our Deer Garlic Sausage is essential to highlight its rich wild flavors and tender texture. Below are three reliable methods to cook our sausage, each bringing unique characteristics to the table.
Pan-Frying Method
- Preheat a skillet over medium heat for about 3 minutes.
- Add a small amount of neutral oil like vegetable or canola oil, just enough to coat the bottom.
- Place the deer garlic sausages in the skillet without overcrowding.
- Cook for 4-5 minutes on each side to develop a golden brown crust.
- Use a meat thermometer to check the internal temperature—it must reach 160°F (71°C) for safe consumption.
- Once cooked, remove sausages and let them rest for 3 minutes before serving to allow juices to redistribute.
Grilling Method
- Preheat the grill to medium heat, approximately 350°F (175°C).
- Lightly oil the grill grates to prevent sticking.
- Place the sausages on the grill, spacing them evenly.
- Grill for about 12-15 minutes, turning every 3-4 minutes to ensure even cooking and attractive grill marks.
- Confirm internal temperature reaches 160°F (71°C) using a probe thermometer.
- Remove and cover loosely with foil for 5 minutes before serving.
Baking Method
- Preheat the oven to 375°F (190°C).
- Arrange the Deer Garlic Sausages on a baking sheet lined with parchment paper or a lightly greased rack.
- Bake uncovered for 20-25 minutes, turning halfway through for even browning.
- Verify that sausages have reached an internal temperature of 160°F (71°C).
- Let rest for 5 minutes off the heat before plating to maximize juiciness.
| Cooking Method | Temperature | Time | Internal Temp (Safe) | Notes |
|---|---|---|---|---|
| Pan-Frying | Medium | 4-5 min/side | 160°F (71°C) | Use a little oil, avoid overcrowding |
| Grilling | 350°F (175°C) | 12-15 min total | 160°F (71°C) | Turn every 3-4 min, oil grates well |
| Baking | 375°F (190°C) | 20-25 min | 160°F (71°C) | Use parchment or rack, turn halfway |
Storage and Serving Suggestions
Proper storage of our Deer Garlic Sausage preserves its fresh flavor and texture. Thoughtful serving ideas enhance the enjoyment of this delicious homemade delicacy.
Refrigeration and Freezing
To maintain the best quality of our Deer Garlic Sausage, proper refrigeration and freezing are essential:
- Refrigeration: Store fresh sausages in an airtight container or wrapped tightly in plastic wrap. Keep them in the coldest part of the fridge at 34-40°F (1-4°C). Use within 3-4 days for optimal flavor and safety.
- Freezing: For longer storage, freeze sausages by wrapping them in plastic wrap then placing them in a heavy-duty freezer bag or vacuum-sealed bag. Freeze at 0°F (-18°C) or below. Use within 3 months to prevent freezer burn.
| Storage Method | Temperature | Duration | Packaging |
|---|---|---|---|
| Refrigeration | 34-40°F (1-4°C) | 3-4 days | Airtight container or plastic wrap |
| Freezing | 0°F (-18°C) | Up to 3 months | Plastic wrap + freezer bag or vacuum seal |
Tip: Thaw frozen sausages overnight in the refrigerator before cooking to preserve texture and prevent bacterial growth.
Best Serving Ideas
Our Deer Garlic Sausage shines in various dishes, making it a versatile protein option. Here are some of our favorite serving methods to maximize flavor and enjoyment:
- Grilled and rustic: Slice and serve over a toasted baguette with caramelized onions and whole grain mustard for a satisfying sandwich.
- Pasta companion: Toss cooked sausage slices with al dente pasta, sautéed wild garlic, cherry tomatoes, and a drizzle of olive oil for a flavorful meal.
- Hearty breakfast: Pair pan-fried sausage links with scrambled eggs, roasted potatoes, and fresh herbs for a savory morning boost.
- Sausage stew: Cube sausages and add to a slow cooker with root vegetables, beans, and herbs to create a comforting stew.
- Charcuterie board: Thinly slice air-dried or cooked sausages alongside aged cheeses, pickles, and crusty bread as part of a stunning appetizer spread.
“The earthy notes of wild garlic combined with the rich flavor of deer meat create a sausage that pairs beautifully with rustic, bold flavors.”
Using fresh herbs and natural accompaniments enhances the distinctive taste of our Deer Garlic Sausage. Experimenting with these ideas allows us to appreciate its unique savory profile fully.
Conclusion
Crafting deer garlic sausage at home lets us enjoy a unique, flavorful treat while controlling every ingredient. With the right preparation and equipment, the process becomes rewarding and accessible, whether we’re seasoned hunters or culinary explorers.
This recipe opens up countless possibilities for meals that highlight the rich taste of wild game paired with aromatic herbs. By mastering these techniques, we can bring a truly special dish to our table that’s both wholesome and delicious.
Frequently Asked Questions
What makes deer garlic sausage unique?
Deer garlic sausage combines lean deer meat with wild garlic, giving it a savory, aromatic flavor. The blend of herbs and spices enhances the taste, making it distinct from traditional sausages.
Why should I make homemade deer garlic sausage?
Homemade sausage allows complete control over ingredients and flavors, ensuring quality and freshness. It’s ideal for hunters and food enthusiasts who want a personalized, healthier option.
What are the key ingredients needed?
Essential ingredients include 3 pounds of lean deer meat, 1/2 pound pork fat, kosher salt, black pepper, smoked paprika, fresh wild garlic leaves, minced garlic, thyme, rosemary, and optional flavor enhancers like dry white wine and Dijon mustard.
What equipment do I need?
You’ll need a meat grinder or food processor, a sausage stuffer, mixing bowls, and a cooking thermometer to ensure safety and texture quality.
How do I prepare the meat and herbs for the sausage?
Trim and cube the meat and fat, keeping them cold. Grind the mixture while chilled, then mix in minced wild garlic and herbs with dry spices evenly.
What’s the best technique for stuffing sausages?
Lubricate the sausage stuffer tube and keep the meat cold. Fill casings evenly, avoid air pockets, tie ends securely, and twist at intervals to form uniform links.
How should I cook deer garlic sausage?
You can pan-fry, grill, or bake the sausage. Cook until it reaches an internal temperature of 160°F (71°C) to ensure it’s safe to eat.
How should I store homemade deer garlic sausage?
Store in an airtight container in the refrigerator for 3-4 days or freeze up to 3 months to preserve freshness and flavor.
What are some serving suggestions?
Enjoy the sausage in sandwiches, pasta dishes, hearty breakfasts, stews, or on a charcuterie board for varied and delicious meals.