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04-25-2018, 02:53 PM
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Join Date: Sep 2014
Location: South-west Southern Alberta
Posts: 308
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Wild meat sausage with NO sage?
I have about 50Lbs of moose and deer to put into a breakfast style sausage. I'm thinking a semi-traditional British sausage.... but, I have a family member who is violently allergic to sage. 
I fairly new to sausage making and don't feel confident blasting off on my own on this. Is there some sort of sage-flavour substitute I don't know about, or a really good recipe that doesn't use that ingredient?
Even guide me in the right direction as to where I can find stuff on my own? I'd really appreciate it. Many thanks
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04-25-2018, 03:34 PM
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Join Date: Nov 2008
Posts: 11,348
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doh, double post.
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Last edited by pikergolf; 04-25-2018 at 03:42 PM.
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04-25-2018, 03:34 PM
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Join Date: Nov 2008
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Quote:
Originally Posted by pikergolf
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Not sure how good they are, they were in a book that was given to me.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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04-25-2018, 03:42 PM
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Join Date: Jan 2010
Location: Calgary
Posts: 4,340
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Quote:
Originally Posted by Burrowing Owl
I have about 50Lbs of moose and deer to put into a breakfast style sausage. I'm thinking a semi-traditional British sausage.... but, I have a family member who is violently allergic to sage.
I fairly new to sausage making and don't feel confident blasting off on my own on this. Is there some sort of sage-flavour substitute I don't know about, or a really good recipe that doesn't use that ingredient?
Even guide me in the right direction as to where I can find stuff on my own? I'd really appreciate it. Many thanks |
I absolutely despise sage in my sausage....especially breakfast.... 
Too each there own I guess 
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04-25-2018, 03:46 PM
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Join Date: Dec 2009
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Scottish Lorne Sausage would be a good fit for a square
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04-25-2018, 07:25 PM
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Join Date: Feb 2013
Location: Stavely, AB
Posts: 785
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I use marjoram in my game sausage. Not quite sage, more like oregano, but not.
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04-25-2018, 08:59 PM
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Moderator
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Join Date: Aug 2012
Location: Strathmore
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My son(the sausage expert) uses a prepared mixture from one of the butcher supply stores in Calgary. My Dad made good stuff, skipped a generation. We just love the stuff, I believe it's "reasonably" priced as well.
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04-25-2018, 10:44 PM
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Join Date: May 2014
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sweetgrass?
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04-25-2018, 11:07 PM
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Join Date: Oct 2010
Location: central Alberta
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This recipe doesn't use sage... This website has lots of recipes.
http://www.lets-make-sausage.com/cooking-wild-game.html
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04-26-2018, 06:26 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,259
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Quote:
Originally Posted by pikergolf
Not sure how good they are, they were in a book that was given to me.
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I've used the recipe on the page before that one and it is fantastic sausage
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04-26-2018, 06:34 AM
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Join Date: Nov 2008
Posts: 11,348
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Quote:
Originally Posted by MountainTi
I've used the recipe on the page before that one and it is fantastic sausage
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You mean this one, I thought I was posting both of them, turns out I double posted one. Thanks.
 img032 by Piker Golf, on Flickr
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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05-01-2018, 03:20 PM
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Join Date: Sep 2014
Location: South-west Southern Alberta
Posts: 308
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A huge thanks to all who answered. I have been away at a couple of gun shows, so took a while to respond. Some of these suggestions look fantastic, and there is a whole new batch of places to go look.
You people are the best!
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