Nothing says Canada Day like maple sausages for breakfast or bunch, followed by a smoked brisket from an elk, moose, bison, or bear. It is uniquely Canadian, eh!

Canada Day celebrates where we live and who we are, and hunters can express their love for country and the outdoors with special meals to rejoice in the time and success in the field.

Ingredients:

• 6 lbs ground venison
• 4 lbs regular ground pork
• ¼ cup kosher salt
• 1 tbsp ground black pepper
• 2 tbsp dried sage
• 1 tbsp maple sugar
• 1 tbsp nutmeg
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup ice water

Directions:

1. Combine the venison and pork in a large sterile meat tub or cooler. Sprinkle the spices evenly over the meat and slowly add the water. Mix until the ingredients are uniform and the spices evenly distributed. Mixing by hand takes five to 10 minutes, folding the meat from the corners and pushing it back into the center.
2. Stuff the meat into casings and form six-inch links using a sausage press or auger attachment in a grinder.

Second Option: Run the sausage meat through the grinder into burger bags or fibrous casings two inches in diameter. The burger bag or casing of sausage meat can be cut into patties when partially frozen for easy cooking.

Third option: Roll the sausage meat in plastic wrap, forcing any air out to form a log or chub, which can be cut into patties later. The sausage meat can also be formed into patties, like burgers.

High Caliber Products has fresh spices and maple sugar, casings, grinders, burger bags, meat tubs, accessories, and kits to get started with meat processing. The maple sugar is ideal for sausage or smoking fish.

3. Divide the batch into 10 - 500 gram packages. Each package will have 6 servings of roughly 77 grams.

Tips

• Use a 3/16-inch grinder plate to turn your venison or pork into ground meat for the perfect meat texture.
• Always use cold meat, water, and ingredients for the best sausage. Nitrile gloves help to insulate your hands when mixing and handling the meat.
• A 28-32 mm hog casing is perfect for a sausage link that is a little over an inch in diameter.
• Purchase pork butt or front shoulder and debone for use in sausage making. The butt has the perfect blend of meat and fat.