1 pound ground pork
1 pound ground goose, venison, moose
4 cloves of garlic (freshly pressed)
6 tablespoon honey
2 Hog Castings (2' per pound)
Grind your wild game through the largest plate you have, preferably 3 - 8 inch.
Add meat and spices in a manual mixer or in a glass bowl. Take your time and really thoroughly mix the ingredients together well.
Wash out hog casing and keep in bowl of water. Place hog casing on stuffing tube and run mix through sausage stuffer. Make links of 4-8".
Honey Garlic sausage should be tested prior to stuffing so you can adjust the amount of garlic or honey to suit your taste. Cook a little of the meat in a pan and sample it before stuffing.
When cooking honey & garlic sausages, do not cook on high heat as the sugars in the honey will burn quickly. On the BBQ cook on lower setting than you would for Italian sausages.
When buying pork, ask for coarse ground pork for sausages. Use "Medium grade" rather than a lean grade, if you use lean ground it will be be dry.