In his fantastic cookbook, Afield, Jesse Griffiths adds maple syrup to these savory sausages. Sweet, peppery, and aggressively spiced, these are great with eggs, a stack of pancakes, French toast, or used as a stuffing. This sausage is slightly leaner than the others, but feel free to increase the amount of pork fat in the recipe to 1-½ pounds if you like.
From Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish by Jesse Griffiths. Welcome Books. Text © 2012 Jesse Griffiths. Photographs © 2012 Jody Horton. Foreword © 2012 Andrew Zimmern. Reprinted with permission from the publisher www.welcomebooks.com/afield
Prep Time: 20 minutes
Cook Time: 5 minutes
Freeze time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: 5 pounds
- 2 tablespoons black peppercorns
- 1 tablespoon rubbed sage
- 2 teaspoons ground ginger or finely chopped
- fresh ginger
- 1 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 4 pounds venison trim, cut into 2-inch pieces
- 1 pound pork fatback, cut into 2-inch pieces
- 1-1/4 ounces Kosher salt
- 1/2 cup maple syrup
- In a spice grinder or mortar, grind the black pepper, sage, ginger (if dried), cayenne, and nutmeg to a fine powder.
- Mix together the venison, fatback, ground spices, ginger (if using fresh), and salt. Spread out on a baking sheet and freeze for 30 minutes.
- Grind the meat through the medium plate of a meat grinder into a chilled bowl, then spread out on baking sheet and freeze for 10 minutes.
- Grind the meat again through the medium plate into a chilled bowl. Add the maple syrup and mix well. Cook a small patty of the sausage, taste, and adjust the seasonings in the mixture.
- Divide the sausage into 4 or 5 portions, wrap in plastic wrap, and refrigerate for up to 7 days or freeze for up to 6 months. To cook, form small, flat patties and brown on a griddle over medium-high heat.