Saturday, April 13, 2013

Killer Hunter Sausage Recipe

Everybody loves hunter sausage. For some of us it's a year-round treat; and what could be better than hunter sausage made with real hunter?

You may be skeptical about using a real hunter for your hunter sausage, and I can't really blame you. Most of us consider them a nuisance species,stomping through the woods with rifles, looking to kill us poor, defenseless animals. But they do have their uses. Much like the pesky Nutra Rat, hunters are ugly, bothersome, ill-tempered creatures.

But when prepared correctly, they can be absolutely delicious! Enjoy this hunter sausage recipe and don't forget to share it with your friends!


  • 1 Mighty Hunter (don’t worry, they’re a dime a dozen)
  • 1 pound of bacon, I prefer hickory smoked.
  • ½-3/4 cup water
  • 3 cloves finely chopped garlic
  • 1 tsp salt
  • ½ tsp ginger
  • 1 tbs yellow mustard seeds
  • 2 tsp freshly ground black pepper
  • 1 tsp nutmeg
  • 2 tsp dry mustard
  • 2 tsp paprika, smoked is best
  • Don’t forget the casings! For best results, I prefer to butcher my hunter and use his own innards for natural casings; but if you’re squeamish, both natural and synthetic casings are commercially available. Choose medium sized ones.
  • In the unlikely event that you can’t procure a weak kneed, snivelling hunter, or prefer a more traditional sausage, a 50-50 mixture of pork and beef should work just fine.


  1. Grind your bacon. I like a medium to coarse grind. Next, while your Hunter is still lively, grind off about 2 pounds. You can prolong the fun if you feed him into the grinder feet first. Don’t worry, they can’t feel it. They have no spine, and thus, no nerve endings.
  2. In a large bowl, mix ground meat with remaining ingredients. Knead thoroughly. Stuff mixture into medium casings, and tie off every 6 or 7 inches.
  3. Dry in refrigerator for 48 hours, uncovered.
  4. After drying, it is wise to poach them in 180 degree water for 25 to 30 minutes. That should kill the bacteria these nasty, unhygienic creatures carry. Your sausages should keep for a couple of months in the freezer, but at my house they never make it that far. They’re great on the grill!
  5. You may discard the unused portion of the Hunter, as nobody has found any other use for these vile creatures. Or you could simply use it for a really big batch of sausages and invite the neighbors over for dinner.


Serving Suggestions

These Hunter Sausages are great on the grill, but there are plenty of other ways to enjoy them. They’re fantastic for breakfast. Try ‘em with hash browns and sawmill gravy. They’re also good on a bun with a little mustard and onions. One of my favorite ways to prepare these sausages is in a slow cooker with beer and sauerkraut! If you don’t like sauerkraut, just drop them in the slow cooker with barbecue sauce. Let them soak up that sauce for 6 or 8 hours on the “Low” setting and enjoy. I promise, there won’t be any leftovers!    

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