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Antelope Breakfast Sausage Recipe

Antelope Breakfast Sausage Recipe
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Wild game is frequently served with the same items that the animal enjoyed. Some people dislike antelope because of its strong sage flavour, but I believe it’s fantastic. Rather than concealing the taste of pronghorn, try infusing it with fresh herbs, sweet apple, and savoury onions inside a sausage.

If there was ever a sausage that embodied the essence of autumn, this is it. For a complete supper, grill them with a side of sweet potatoes and cabbage. Alternatively, get creative and use it in various other sausage-based recipes.

Ingredients

Scale
  • Antelope weighing 4 pounds
  • 1 pound fatback pork (25–35 per cent fat ratio)
  • 10 ft. of new hog casings (32–35 mm in diameter)
  • 1 big sliced yellow onion
  • a half teaspoon of cooking oil
  • 1 tablespoon minced fresh sage
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon rosemary, minced
  • 1 teaspoon celery seed
  • Kosher salt, 3 tbsp.
  • 1 tsp. cayenne pepper
  • 1 1/2 cups finely chopped apple
  • 1/2 cup cold apple cider

EXTREMELY SPECIAL EQUIPMENT

Sausage stuffer, sauté pan, scale, grinder, mixer (optional)

Instructions

  1. Chopping the meat and fat into little cubes is an excellent way to start. To avoid clogging the auger when grinding, remove extra sinew and silverskin. The most acceptable option is pure pork fatback, but pork butt will also suffice. Weigh out about 3 12 to 4 pounds of antelope meat and slightly over a pound of fatback, or until the fat-to-meat ratio reaches 25-30%. Transfer the heart to the freezer to cool, either on a metal sheet tray or within a metal dish. The meat should be freezing but not frozen and have a crisp texture. In addition to the meat, it’s a good idea to keep the blade, auger, and grinder plate in the freezer.
  2. Prepare the other ingredients while the meat is chilling. In a medium-sized sauté pan, heat the cooking oil. Cook until the onion is tender and transparent. 1 1/3 cup onion, measured out and transferred to a tray or bowl. Place this in the freezer for a few minutes to chill. At this point, you can also measure up the apple cider and put it in the freezer. You don’t want anything to freeze solid, but you want everything to be icy.
  3. To get the right amount, mince the fresh herbs and pack them into measuring spoons. In a small bowl, add the salt and spices.
  4. If using dried intestines, prepare the casings according to the package directions. Soak dried or fresh herbs for at least 10 to 20 minutes in lukewarm water. To flush the insides of the cases, hold them under running water. They should be soft and odourless. Thread the casing through the sausage stuffer’s feeding tube. To release air, tie a knot at one end and pierce a needle.
  5. Remove all ingredients from the freezer and set up your grinder as directed by the manufacturer. If your meat is chopped into 1-inch cubes, you can use the tiny die to ground it once. If the cubed beef is in larger chunks, you’ll need to start with a plate with large holes and then switch to a dish with smaller holes. To keep it cool after grinding, fill a tub with ice and place a large bowl within (or the bowl that attaches to a standing mixer if you have one).
  6. Mix the meat, fat, herbs, and sautéed onion in a big container and crush into a dish set over ice.
  7. After that, you’ll need to make the bind. You can use a standing mixer with a paddle attachment, but your hands or a spatula can also be used. Slowly fold the diced apple into the meat mixture to incorporate. Pour in the cold apple cider slowly to help the sausage emulsify. The texture of the mixture should be sticky, not crumbly.
  8. Fill the canister of your sausage stuffer with the bind. Extrude the meat into the casings slowly. Don’t overstuff your bag. Tie off the end with another knot when you’re done.
  9. Pinch in 8-10″ intervals to make links, then twist every other tie down the length of the sausage until it’s done. Using a needle, prick any air pockets.
  10. Place the dead links on a tray inside the fridge, uncovered, for optimal results. Drying the casings for up to a day will help them firm and cook with a crispy texture. When you’re ready to cook, cut the links apart using scissors.
  11. Cook the sausages until they achieve an internal temperature of 160 degrees by pan-frying, grilling, or smoking.

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