Antelope, Sage & Garlic Sausage

Recipe contributed by Editor in Chief J. Townsend

Bass Pro Shop was ever so kind as to give us one of their new RedHead Heavy Duty Meat Grinders to take for a spin, so we thought we would give it a thorough workout and make some sausages for the grill. I know that many of you are knee deep in snow, but that shouldn’t stop the grilling! If you don’t feel the need to brave the snow and ice to BBQ, then these sausages can be cooked on the stove top in a cast iron pan or even tossed in your favorite soup. Did I mention that we created a short recipe film to help us demonstrate the abilities of Bass Pro Shop’s Meat Grinder and the deliciousness of the sausage? Check out the film and recipe below.

The Grinder:

In a quick review, this grinder is a great choice for the hunter or home cook who is looking for a dependable piece of equipment to grind meat and make sausages that will not break the bank. I was able to quickly grind decent sized pieces of Antelope and bacon. Feeding the meat into the grinder was effortless and the machine never seemed to struggle as it ground. Piping the sausage into the casing was also seamless. The plastic tube allowed the casing to slide off as it was filled with the meat. In the rare instance that something does get stuck, the grinder features a forward and reverse feature. Overall, I really enjoyed using the RedHead grinder. It is currently available at all Bass Pro Shop Stores. Take advantage of the current Black Friday price of $79.99 ($99.99 MSRP) from 11/25/15 through 11/29/15.

Click here if you want to learn more about the grinder

The Sausage:

Thankfully, I have a surplus of Antelope meat left over from my recent hunting trip in Wyoming. I decided to keep this sausage very simple in its origins. I wanted to complement the natural flavors by using the sage. I added bacon for added fat and because, well, I like bacon. I normally stray away from a bacon and wild game combo, but I was feeling feisty that day.


Ingredients:

  • 1 lbs bacon
  • 1-2 lbs ground Antelope
  • 2 tbsp diced garlic
  • 1 tbsp salt
  • ½ tsp ground black pepper
  • ½ tsp mustard powder
  • 1 tsp minced fresh sage
  • 3-4 ft pork sausage casing, washed out
  • 4 pieces of bread.

Preparation:

  1. Grind the Bacon using the medium sized grinder plate
  2. Mix all of the ingredients, excluding the bread and casing
  3. Grind the mixture using the medium sized grinder plate
  4. Place mixture in the freezer for 15-20 minutes
  5. Install sausage tube on the meat grinder
  6. Thread casing onto the sausage tube
  7. Add mixture to grinder and push mixture in until it appears at the end of the tube
  8. Pull a portion of the casing past the tube opening and knot the casing
  9. Pull back the casing snug to the tube
  10. Use one hand to allow the casing to slowly slide off of the tube as you feed the mixture with the other hand. You want to prevent air bubbles from forming.
  11. Feed the mixture into the casing until the meat is gone.
  12. Feed chunks of bread into the casing until the meat appears to have filled the casing.
  13. Remove the casing from the tube.
  14. Squeeze out any bread from the casing and knot the casing as close to the meat mixture as possible
  15. Cut the casing near the knot.
  16. Bring your grill to medium high heat and cook for 15-20 minutes, flipping occasionally.

Try more recipes by J. Townsend

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