Wild Bratwurst

German bratwurst made from wild game meat. Game meat is very lean so a fair amount of fat must be added. Pork fat is usually added. Juniper berries are commonly added to products made with game meat as their intense flavor offsets "gamey" flavor of game meat.

MeatsMetricUS
Wild game meat (wild boar, venison)700 g1.54 lb
Pork belly, pork fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Pepper4.0 g2 tsp
Nutmeg2.0 g1 tsp
Coriander2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Juniper berries, ground0.5 g1/4 tsp
Bay leaf, ground0.5 g1/4 tsp
Egg white22
Instructions
  1. Grind meat and pork belly through 5 mm (1/4") plate.
  2. Whisk white of an egg.
  3. Mix ground meat, beaten whites and all ingredients.
  4. Stuff into 32 mm pork casings.
  5. Refrigerate and consume without a day or two. Cook before serving.
Notes
Fully cook by frying or grilling.
After stuffing the sausage can be cooked in water at 80º C (176º F) for 35 minutes becoming a cooked sausage.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish