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  • 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
    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

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    • #3
      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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      • #4
        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
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        • #5
          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.

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          • #6
            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...!!!

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            • #7
              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

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              • #8
                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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                • #9
                  Burger and Sausage Recipes

                  Here’s some that a friend sent. He’s a butcher while earning his masters in biochemistry.
                  Sausage Recipes
                  Breakfast:
                  10 lb Pork Butt
                  1/3 C Sage
                  1/4 C Black Pepper
                  2 TBSP Marjoram
                  2 TBSP Sea Salt (SS)
                  1 tsp Thyme
                  1 tsp Nutmeg

                  Cudighi:
                  10 LB Pork Butt
                  Reduction [1 Bottle (12 oz)0 Sweet Marsala, 1 Cinnamon Stick, 12 Whole Cloves, 6 Galic Cloves]
                  1/4 C SS
                  2 tsp Black Pepper
                  1 tsp Cinnamon
                  1 tsp Nutmeg
                  1 tsp Allspice
                  (sweeter than typical Cudighi, or use a plain red table wine if you don’t want sweet taste)

                  Polish:
                  10 LB Pork Butt
                  1/3 C Chopped Garlic
                  1/4 C SS
                  3 TBSP Black Pepper
                  1 TSP Marjoram
                  1 tsp Thyme
                  1 tsp Allspice

                  Chorizo:
                  10 LB
                  1 C Chopped Garlic
                  2 C Apple Cider Vinegar
                  1/4 C Chilli Powder
                  2 tsp Coriander
                  2 tsp Black Pepper
                  1 C Paprika
                  1/4 C SS
                  1/2 C Cayenne


                  Andouille:
                  10 LB
                  1 Chopped Yellow Onion
                  1 C Balsamic Vinegar
                  2 TBSP Chopped Garlic
                  1/4 C Cayenne
                  3 TBSP Black Pepper
                  2 TBSP Thyme
                  1 tsp Cumin
                  1 tsp SS
                  The thyme and cumin can be substituted with Herb de Provence.
                  (Very good!)

                  Pork Brat:
                  10 LB
                  2 TBSP SS
                  1 tsp Cayenne
                  1/4 C Brown Sugar
                  2 tsp Mustard Powder
                  1 tsp Sage
                  1tsp Mace
                  1 tsp Crushed Red Pepper
                  1/2 tsp Ginger
                  1/4 tsp Ground Clove


                  Sent from my iPhone using Tapatalk

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                  • #10
                    Originally posted by sisusuomi View Post
                    Here’s some that a friend sent. He’s a butcher while earning his masters in biochemistry.
                    These all look good, but I have to wonder what the ratio of game meat to pork would be?
                    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

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                    • #11
                      Originally posted by 4merguide View Post
                      These all look good, but I have to wonder what the ratio of game meat to pork would be?
                      He’s using only pork butt in the coop health food store, but he said to read about the ratios on hunting forums like this. I think Steve Rinella has either stated ratios on his show or on line somewhere. We use pork very sparingly as I love the taste of game meat, so hiding it with pork doesn’t please me.


                      Sent from my iPhone using Tapatalk

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                      • #12
                        This is from the MeatEater. It shows pork to game meat ratio.
                        Ingredients

                        8 lbs game meat, cut into 1-inch cubes
                        2 lbs pork fatback, cut into 1/2-inch cubes
                        6 tbsp kosher salt
                        4 tbsp dextrose
                        2 tsp curing salt (often sold as pink salt # 1)
                        1-1/2 tbsp mustard seeds
                        1 tbsp dry mustard
                        2 tsp garlic powder
                        2 tsp freshly ground black pepper
                        2 tsp ground ginger
                        1 cup Fermento
                        1 cup water
                        Four 2-1/2-by-18-inch collagen casings


                        Sent from my iPhone using Tapatalk

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                        • #13
                          For those of you that want some good cheese to add, you can get high temp cheese delivered from amazon, and the habanero cheese is amazing added to you summer sausage recipes


                          Sent from my iPhone using Tapatalk

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                          • #14
                            As for burger, we always just add 10% beef fat to moose and caribou, but we like the taste of wild meat. Heck of a lot better than any beef burger on the market and the fat keeps it from sticking. JMHO
                            Someday someone may kill you with your own gun, but they should have to beat you to death with it because it is empty.

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                            • #15
                              Originally posted by Doug in Alaska View Post
                              As for burger, we always just add 10% beef fat to moose and caribou...
                              Personally, for probably over 20 years now, I have only mixed olive oil into our burger meat. I guess I never really have liked the idea of adding store bought fat coming from who knows where, into clean, organic, wild game. I might consider it from a local organic source? Olive oil works well enough for us and is so much more healthier.
                              Sheep hunting...... the pain goes away, but the stupidity remains...!!!

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