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Antelope Hot Italian Sausage

Discussion in 'Sausage' started by bassman, Nov 30, 2010.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    My step-son harvested an antelope a few weeks ago. He decided he'd like to have some Italian sausage made with it so this afternoon was the time. This was 17 pounds of antelope, 2 pork fat and 6 pounds of pork butt. We did about half into links and the other half bulk for ABTs, etc. BTW, these were some of the worst casings I've ever used. He bought them from Sportsman's Warehouse. I rinsed and turned inside out and they were worse on the inside than out. Won't be buying from there again.[​IMG]

    Coming out of the grinder.

    In the mixer.

    Linked up.

    Fry test. This is some good stuff![​IMG]

    Thanks for checking out our sausage.
    silverwolf636 likes this.
  2. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks great. I like the mixer. 
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    That looks awesome, That's the one meat I haven't tried yet. Looking forward to speedgoat one day. [​IMG]
  4. chefrob

    chefrob Master of the Pit OTBS Member

    looks good!
  5. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    Ha, I did the same thing with my antilope this year. Hopefully you saved the backstrap? Some of the best meat out there IMO.
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I'm pretty sure he save that out but I certainly didn't get a look at it![​IMG]   I know what to do with that part too.
  7. walle

    walle Smoking Fanatic OTBS Member

    Dang, pard!  That looks good and a fine thing to do for your son.... I'm just kinda P.O.'ed that you did it while I was outta town[​IMG].  Maybe I'll trade ya some bacon for sausage...

    Awesome post, I'll bet is as good as your regular Hot Polish which is outstanding!
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    This one is actually better than the hot Polish!  Maybe it's the wine I used for the liquid?[​IMG]
  9. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Hey Bassman!

    Good lookin' stuff there Buddy!!!

    Thanks for showing,

  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    I can't wait to make sausage this year.
  11. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Thanks for all the replies, folks.  As I mentioned to Walle, I did change up the recipe just a bit by using red wine for the liquid instead of ice water.  It sure made a difference in the taste.[​IMG]
  12. roller

    roller Smoking Guru SMF Premier Member

    What I ate several years ago was really good.
  13. Sounds like a plan to try myself. Have you got a recipe to share?
  14. skully

    skully Meat Mopper

    how much salt did You add to that awesome load, do You recall????
  15. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    For some reason, I thought I had posted my recipe.  It's for a 25 pound batch, so if you want less, you'll have to use Pop's calculator.

    Hot Italian Sausage

    25# pork (or pork wild game mix) of which 3 pounds is extra pork fat
    12 Tablespoons Kosher salt
    5 cups red wine (ice cold)
    4 Tablespoons cracked fennel seed
    5 teaspoons coarse black pepper
    2 1/2 Tablespoons sugar
    5 Tablespoons crushed red pepper
    3 teaspoons caraway seeds
    3 tablespoons coriander
    2 Tablespoons ground chile peppers or ground jalapeno (optional)
    Grind all meat through a 3/8" plate.  Add all the ingredients and mix well until evenly distributed.  Stuff into 32mm casings or package as bulk. 
    Last edited: Feb 17, 2011
  16. skully

    skully Meat Mopper

    Thanx for postin, nice mix for sure, Your on the money with amount of wine....great work, it adds like nothin else, although never used it with game....great work