Caribou Sausage #2

If you’ve got caribou in the freezer and a sausage stuffer on the counter, you’re in the right place.

This recipe blends coarsely ground caribou with finely ground bacon for the fat content that lean game meat desperately needs. Sage, allspice, coriander, mustard seeds, and a hefty dose of garlic and black pepper round out the seasoning, creating a sausage with deep, complex flavor.

Stuff it into natural hog casings and you’ve got links that hold their own against any store-bought sausage, with a gamey richness that only wild meat can deliver.

Pro Tips

• Keep the meat and grinder parts ice-cold throughout the process; warm fat smears and leads to mushy sausage
• If you plan to freeze the sausage, substitute savory or thyme for the sage (see recipe note)
• Mix a small patty of the seasoned meat and fry it up to taste-test before stuffing the whole batch into casings
• Let the stuffed sausages rest in the fridge overnight so the flavors meld and the casings firm up