Michigan State University Extension
Preserving Food Safely - 01600616
10/13/97

FRESH GAME SAUSAGE

    15 lb. lean meat                                       


    10 lb. pork or beef fat                                


    3/4 cup salt                                           


    6 tablespoons ground black pepper                      


    5 tablespoons rubbed sage                              

    Cut  lean  meat and fat into 1-inch  squares  or  grind

through
 a  coarse  (1/2  to  1  inch)  plate.    Season  by

sprinkling
 the  ingredients  over the meat  and  hand  mix.

Grind
 through a 3/16-inch plate.  Sausage can be frozen  in

packages,
 made  into  patties or stuffed into hog  casings.

The
 above  produces  a mild sausage.   For  a  more  highly

seasoned
 sausage,  increase  the amount of pepper  and  add

additional
 seasoning  (example  1  tablespoon   nutmeg,   1

tablespoon
ginger, 1 tablespoon mace).                      

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