Quick Answer
Wild game sausage made from harvested game meat provides numerous health benefits compared to store-bought alternatives. It is lower in saturated fat, higher in lean protein, and richer in omega-3 fatty acids. This is largely due to the varying fat ratios and seasonings used.
Fat Ratios and Lean Protein
When making wild game sausage, it’s essential to balance the fat content with lean protein to create a healthier product. A general rule of thumb is to use a fat-to-meat ratio of 25-30% for snack sticks and 30-40% for summer sausage. This allows for a tender product while maintaining a lean profile. For example, a 3-pound batch of summer sausage made from venison and pork might use 12-16 ounces of fat.
Seasoning and Preservatives
Wild game sausage often requires more robust seasonings to balance the strong flavor of game meat. This can be achieved using natural ingredients such as garlic, onions, and herbs. Store-bought sausages, on the other hand, frequently contain added preservatives like sodium nitrite and sodium nitrate. When making your own wild game sausage, you can avoid these preservatives by using a combination of salt, sugar, and natural antioxidants like vitamin E oil.
Casings and Texture
Using natural casings like hog or lamb intestines can significantly impact the texture and overall experience of wild game sausage. These casings provide a more traditional snap when bitten into, which is often lacking in store-bought sausages. When stuffing casings, it’s essential to maintain a consistent air pocket to prevent overstuffing and uneven texture. This can be achieved by using a meat pump or stuffing tool and keeping the casings at a consistent temperature.
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