Results 1 to 7 of 7

Thread: Burger and Sausage Recipes

  1. #1
    Member
    Join Date
    Sep 2015
    Location
    Alaska
    Posts
    1

    Default Burger and Sausage Recipes

    HI Folks,

    I am hoping to get some caribou next week. I'm looking for good burger and sausage recipes to try. Last year I made about 20 pounds of burger from my caribou using bacon for fat. I couldn't taste the bacon in the burger which was mildly disappointing. It was still good, though. Just tasted like caribou.

    My wife and a family friend both want some caribou burger without any added fat. This doesn't really make sense to me, but I am fond of them both so I am willing to try it. I could probably add fat later if necessary.

    Any favorite recipes to recommend? If we fill all three of our tags I should have much more to experiment with this year.

  2. #2
    Member
    Join Date
    Nov 2008
    Location
    Wasilla AK
    Posts
    161

    Default

    When I do my caribou burger I put in 2ea 2# pks of bacon ends and pieces from 3 bears of every 10# ofmeat depends on how fatty the bacon is

  3. #3
    Forum Admin Brian M's Avatar
    Join Date
    Sep 2005
    Location
    Eagle River, AK
    Posts
    13,226

    Default

    We grind almost all of ours without added fat, and it makes excellent burgers (and tacos, spaghetti, etc.). For burgers, we simply add one egg per 1 pound package of burger when it's time to make the patties. Mix it in by hand until the texture of the egg disappears, and they grill up just fine. Seems strange, but I honestly don't miss the fat that we used to use.

    As for having a bacon taste, I wonder if using bacon ends rather than strips would help? We had bacon burger made by Glenn's (a processor in Anchorage), and there was a definite bacon taste infusing every bite.

  4. #4
    Moderator bkmail's Avatar
    Join Date
    Apr 2006
    Location
    Palmer, AK.
    Posts
    3,924

    Default

    Bacon ends and pieces is correct, about 20% is what Glenn uses.

    As for seasonings to make sausage, Leggs brand has been excellent for our tastes. They make a bunch of different styles, breakfast, chorizo, andouille, etc....all are great.
    Bk
    BK Marine Services 232-6399
    Planar diesel heaters dealer, service, warranty, and installation.
    Airboats, ocean boats, and river boats serviced.
    https://www.facebook.com/BKMarineServices?fref=ts

  5. #5
    Member
    Join Date
    Jul 2014
    Location
    Alaska
    Posts
    53

    Default

    I know it's probably kinda late to reply to this... but we haven't made all of our deer meat into sausage yet, planning to do that next week.
    Anyway, we get our recipes off the internet. Just Google "wild game sausage recipes" or "homemade sausage recipes".
    When we did our caribou sausage a couple years ago, we did multiple batches. I can remember making Andouille, Luganega, Chorizo, Feta-Tomato, Mozzarella Italian, and another one I can't remember now.... Man they were good!
    There are lots of good recipes out there.

  6. #6
    Member 4merguide's Avatar
    Join Date
    Feb 2012
    Location
    Kenai Peninsula, Alaska
    Posts
    9,385

    Default

    Quote Originally Posted by Genna-AK View Post
    I know it's probably kinda late to reply to this... but we haven't made all of our deer meat into sausage yet, planning to do that next week.
    Anyway, we get our recipes off the internet. Just Google "wild game sausage recipes" or "homemade sausage recipes".
    When we did our caribou sausage a couple years ago, we did multiple batches. I can remember making Andouille, Luganega, Chorizo, Feta-Tomato, Mozzarella Italian, and another one I can't remember now.... Man they were good!
    There are lots of good recipes out there.
    Well then you need to list your favorite and save us time.....lol
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

  7. #7

    Default

    This site has kept me busy many times. I know the URL looks sketchy, so you can also google Sonoma Mountain Sausage and it's the first thing that comes up. Tons of recipes for everything from head cheese to prosciutto to breakfast sausage you can download in pdf format. I haven't stuck to any of these verbatim, but there are so many variations for most styles it's fun to sift through and riff on them to create your own personal mega sausage.

    http://lpoli.50webs.com/index.htm

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •