WILD SAUSAGE

INGREDIENTS

• 1 lb ground elk or bison

• ½ lb fatty ground pork (so, 1.5 lbs of meat total)

• 1¼ tsp kosher salt

• 1 tsp cracked black pepper

• 1 tsp smoked paprika

• 1 tsp dried thyme or sage (optional)

• ½ tsp garlic powder

• ½ tsp onion powder

• ¼ tsp crushed red pepper flakes (optional)

• ½ tsp fennel seed, lightly crushed (optional
  

“SPECIAL OCCASSION” SAUSAGE VERISON

• 1 lb ground elk or bison

• ½ lb fatty ground pork

• 1¼ tsp kosher salt

• 1 tsp cracked black pepper

• 1 tsp fennel seed, lightly crushed

• 1 tsp fresh rosemary, minced

• 1 tsp fresh thyme leaves

• 2 cloves garlic, finely grated

• Zest of ½ lemon

• 3 tbsp dry red wine (Chianti, Sangiovese, or whatever you have)

INSTRUCTIONS

1. Mix meat + seasonings gently until just combined. Add wine last if using.

2. Rest at least 1 hr (overnight best).

3. Stuff into casings.

4. Cook until browned + 160°F internal (skillet, grill, or air fryer).

NOTES FROM MY TABLE:

Everyday sausage = dried spices + simple pantry ingredients
Tuscan “SPECIAL OCCASSION” = fresh herbs + lemon zest + wine for countryside magic

We usually airfry our sausage on 400. It takes 10 minutes, but we flip the sausage half way through.