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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