Tweaking sausage recipes is part of the game. But two ingredients are worthy of caution: salt and fat. Too much or too little of either can ruin your sausage. If adjusting fat or salt in a proven recipe, it's best to test with a small batch first. Salt density varies widely by type and even brand. Going by weight is safest. But if you measure by volume and use a different type of salt than the recipe presumes you could be way off. The interwebs has a WIDE range of opinions on the salt density of the various types and brands. The volumes in this recipe are based on sources that seemed the most credible.
- 5.3 lbs Wild turkey meat - boneless breast or thigh
- 2.7 lbs Fatback
- 55 grams any salt - weighing salt is always safest.
- 9 tsp table salt
- 9.24 tsp Morton canning/pickling salt
- 11.25 tsp Morton Kosher Salt
- 12.35 tsp Diamond kosher salt
- 3 tsp sugar
- 3 tsp white pepper - substitute black if needed
- 2 tsp marjoram
- 2 tsp ground ginger
- 2 tsp fresh grated nutmeg - substitute pre-ground if needed
- 1 cup heavy cream
- 2 eggs
- 1 cup non fat dry milk powder
- 3 tsp caraway seeds - toasted and ground with mortar/pestle
- 2 tsp mustard seed
- 16 ft sausage casing - or just make patties
- Cut meat and fat to fit grinder, mix together with salt and "Pre-grind ingredients". Refrigerate 2-12 hours. Soak casings in warm water...
- Get the full instructions at Killer Noms Wild Game Recipes and Techniques