Antelope Andouille Sausage

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Recipe contributed by Editor in Chief J. Townsend

The West meets the South in this Cajun-Creole sausage recipe. I substituted wild Antelope from Wyoming in trade of the pork. The combination of herbs, spices, and smoke make a pleasant tasting sausage that is perfect in a bun or in your next gumbo.

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Ingredients:

3 lbs ground Antelope meat

4 ft of pork sausage casing

1 tsp ground cayenne

2 tbsp paprika

2 tbsp fresh minced garlic

1 tbsp ground black pepper

1 tbsp kosher salt

½ tsp crushed red pepper flakes

¾ tsp file powder

1 tsp chili powder

½ tsp cumin

½ onion, minced

1.5 tbsp Morton’s Tender Quick

Preparation:

1. Mix all the ingredients
2. Cure overnight 10-12 hours in the refrigerator
3. Pre-heat your smoker to 200-250 degrees
4. Use Meat Grinder or a Sausage Stuffer to fill the casings
5. Make a roll or tie off individual links
6. Smoke at 200-250 degrees, flipping every hour, for three hours or until the internal temp is 145 degrees.
7. Allow to cool and then freeze until ready to use.