In This Section
Sweet and Sour Hog Stir Fry - Easy stir-fry with vegetables.
Hog Sausage - Cured and smoked, breakfast, or link recipes.
Sausage Recipes
How to Make Sausage From Hogs
Hog meat is great for making sausage. A blend of hog and other game animals will make for good eating, and give you something to do with all the non-prime cuts of meat that you get from your game.
Sausage-making is not an exact science. These recipes are to be played with — the perfect sausage is part ingredients, part preparation, and part luck!
Country Style Smoked & Cured Sausage
3 1/2 pounds of deer, antelope or elk
1/2 pound of very fresh pork fat trimmings (fatback)
2 ounces black pepper
1/2 ounce ground cloves (or 1/2 ounce ground nutmeg, if desired)
1/4 ounce garlic powder
1 pound salt
1 ounce saltpeter (obtainable at drug store as potassium nitrate )
Prepare and grind meat and add seasoning as for fresh sausage. Stuff into natural hog casings or muslin casings. Hang or place on racks to cure and dry for 24 to 48 hours at a temperature of 38 F. to 40 F. The recipe used for fresh breakfast sausage can be used to make cured and smoked sausauge.
Smoking: Smoke the sausage 1 to 2 hours or until light brown color is obtained.
Hog - Deer Link Sausage
5 pounds trimmed venison
5 pounds lean hog meat
5 pounds of hog fat (or sub bacon ends)
4 1/2 ounces of Adkins Sausage Seasoning (16 oz. to 50 lbs. meat pkg)
3 teaspoons of Prague #1 Powder
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy protein concentrate
Grind meat and fat separately then mix by hand in a large bowl. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke for 6 hours at 165 degrees F. Makes 15 pounds of links.
Feral Hog Link Sausage
10 pounds of lean hog meat
5 pounds of hog fat or bacon ends
4 1/2 ounces of Adkins Sausage Seasoning (16 ounces to 50 lbs. meat package)
3 teaspoons of Prague #1 Powder*
6 teaspoons of liquid smoke
1 quart of ice water
2 tablespoons of hickory salt
4 tablespoons of red pepper flakes**
6 ounces of soy sauce
Grind and mix meat and fat. Add spices in ice water and pour over mixture. Mix by hand and stuff into 1 to 1 1/2 inch diameter casings. Cook fresh, freeze or smoke. Makes 15 pounds of links.
**Medium hot! Vary red pepper according to taste.
FRESH BREAKFAST SAUSAGE
Small Quantities
2 pounds wild game meat
2 pounds regular pork trimmings
2 teaspoons salt
4 teaspoons ground sage
2 teaspoons ground black pepper
1/4 - 1/2 teaspoon red pepper (if desired)
1 teaspoon sugar
Large Quantities
25 pounds lean deer, antelope or elk meat
25 pounds very fresh regular pork trimmings (50% lean, 50% fat)
1 pound salt
2 ounces ground sage
2 tsp red pepper (if desired)
1 tsp sugar
Thoroughly mix trimmings and grind through a plate with 1/2-inch holes. Spread coarsely ground meat on table top, sprinkle seasoning on top and thoroughly mix. Regrind through a plate with 1/8-inch holes. If 1/2-inch plate is not available, sprinkle seasoning on top of trimmings, thoroughly mix and grind once through a plate with 1/8-inch holes.
If stuffing, do so immediately for best results. Use natural hog casings, plastic bags or muslin bags (any cloth bag made from strong cloth that has been washed several times can be used). Find natural hog casings at meat markets. Soak them in warm, salty water for about 1 hour or until they are pliable.
Texas Agricultural Extension Service, MP-1333.