It’s not common here in Nevada to have bear meat in your freezer and to have just enough to make some bear sausage. This sausage recipe is very similar to the elk sausage recipe I shared on the website a few weeks ago but with a few changes in portion size and ingredients. The same ingredients can also be used for venison or antelope meat.
Bear Sausage Ingredients
- 3 pounds bear, washed, dried and diced
- 1 pound boneless pork shoulder butt, diced
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 tablespoons sweet paprika
- 2 tablespoons fennel seeds, toasted
- 1 tablespoon coriander seeds, toasted and crushed
- 2 teaspoons ground black pepper
- 1/2 cup cold water
- 1/4 cup red wine wine
- 3/4 feet hog casings, soaked and rinsed
After weighing the meat, dice the meat so that it will easily fit through the grinder, about 1-2 inch cubes and set aside in a large bowl. Using a separate bowl combine and mix all dry seasonings. Add the seasonings to the meat being sure to coat all pieces. Cover and refrigerate overnight.
You will want to use the small die for processing. Remove the attachments from the grinder and place in the freezer for 30 minutes before grinding. This will help to ensure that the pork and the bear meat combine perfectly together. When ready, grind all of the meat mixture through the grinder. Add the cold water and wine to the sausage grind and mix well. Set the bowl of ground eat into the refrigerator while you change out you attachments.
Setup your hog casings on the grinder stuffer attachment and start stuffing the ground sausage into the casings. When done, either measure the size of the links that you want and twist or leave whole. Using a small pin, prick the sausage to help release air. Refrigerate or freeze when done.
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