Tender breakfast sausage made with venison and wild blueberries. Milk powder helps keep them juicy.
Course: Appetizer, Breakfast, Side Dish, Snack
Keyword: Venison, Wild blueberries
2.5lbslean venisondiced into 1 inch cubes, or another meat of your choice (poultry or chicken thighs would be great too)
.5 lbs pork fatcut into 1/2 inch cubes (you can substitute pork belly here, or another fatty cut too, but don't skip the fat)
25gramsmaple syrup1 tablespoon
2gramsgrated fresh nutmeg or quatre epice spice
20gramsgrated fresh ginger
3/4teaspoonpink saltinstacure no1 (optional)
5gramspowdered ramp leavesonion powder can be substituted
50gramsfrozen wild blueberriespicked over for debris
30gramsfine salt or kosher salt1.8% salt ratio to the weight of the meat here
3grams2 teaspoons black pepper, ground fresh and very fine
Preferably the night before you stuff the casings, combine all ingredients but the milk powder and blueberries. The next day, soak the casings in water, then grind the venison mixture.
Mix the milk powder and frozen wild blueberries into the sausage and immediately pack into casings, tying them off to make 1.5-2 oz links for breakfast-sized sausages.
If you have time, and can convince your significant other you need the fridge space, allow the sausages to sit, uncovered in the fridge for 24 hours, preferably on cookie sheets with racks for even air circulation, to help them dry out a bit.
Afterwords, cook the sausages within 5 days, or freeze raw