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Thread: Burger and Sausage Recipes

  1. #1
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    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
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    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
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    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.

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    Moderator bkmail's Avatar
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    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.
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    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
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    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

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    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

  8. #8
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    We freeze moose chunks in 20# bags and grind when needed. For burgers I do 2 large hole grinds - for the second grind I mix in sautéed onions and mushrooms, and whatever cheese I can find laying around. I use those plastic burger forms so they’re consistent (brushed with lots of oil so they don’t stick). Freeze them only 2 high so they stay perfectly flat - when frozen I vac-pac (with wax paper between) in various quantities of 4-16 patties per package.

    The smaller packages are for sharing the big ones are for home. I transfer the unused patties from the big packs to a ziplock and keep them frozen until I want one. They’re great for a healthy snack - throw a patty in a skillet with a lid and Voila! Super tasty - easier than ramen for the kids.

    Without added fat these are too delicate for the grill.

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