Common mistakes when making wild game sausage, what to avoid?

Incorrect Fat Ratios

When making wild game sausage, it’s essential to strike the right balance between protein and fat. A general rule of thumb is to use 25-35% fat for summer sausage and 30-40% fat for snack sticks. However, this ratio can vary depending on the type of game and desired texture. Using too little fat can result in a dry, crumbly product, while too much fat can make the sausage greasy and unappetizing.

Overworking the Meat

Overworking the meat is a common mistake that can lead to a tough, dense sausage. To avoid this, it’s essential to handle the meat as little as possible. Use a meat grinder or sausage stuffer to break down the meat into a uniform consistency, and avoid over-mixing the ingredients. A good rule of thumb is to mix the meat just until the ingredients are combined, then stop mixing.

Underseasoning and Incorrect Casing Size

Underseasoning is another common mistake that can result in a bland, unappetizing sausage. To avoid this, make sure to use enough seasoning and to mix it evenly throughout the meat. It’s also essential to use the correct size casing for your sausage. For example, if you’re making snack sticks, use a casing with a diameter of 19-22 mm. Using a casing that’s too small can result in a sausage that’s too tight and difficult to chew, while a casing that’s too large can lead to a sausage that’s too loose and prone to bursting.