Caribou Italian Sausage

Caribou Italian Sausage
Preparation time: 2 days Medium


I helped my hunting group break down caribou quarters from a fall hunting trip we took the trim and made caribou burger and italian sausage out of it. Here is the recipe we made.


  • 50 lbs caribou meat and 17 lbs organic animal fat we used beef fat
  • 2 1/2 cups minced garlic
  • 1 1/2 cups paprika (sweet)
  • 3 ½ Tablespoons toasted fennel seeds
  • 1 cup sea salt
  • 3/4 cup freshly cracked black pepper
  • organic casing.
  • 1/4 cup cayenne
  • ½ cup ground anise
  • 2 cups freshly chopped Italian parsley leaves
  • 4 cups dry red wine
  • Pork casings, optional


  1. Cut the meat and fat into 3/4" cubes, use shoulder and shank meat.
  2. Toss the meat, fat, herbs and spices in a large tub. Cover and chill for 1 day. Cook a piece of meat in a frying pan. Taste and adjust salt and spice if necessary.
  3. Grind using a coarse meat grinder. Pack in casings and vacuum pack or vacuum pack.

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