Caribou Sausage #3

This is the old-school approach to wild game sausage, and the secret ingredient is hiding in your pantry: potatoes.

Grated raw potato gets ground right in with the caribou, lean pork, and onion, adding starch that binds everything together and holds moisture so the lean meat doesn’t dry out.

The spice profile stays simple with allspice, black pepper, and a touch of cayenne for heat.

Stuff it into casings, shape it into patties, or smoke it. However you finish them, these sausages have a rustic, satisfying chew that store-bought can’t replicate.

Chef Tips

• Grate the potatoes on the fine side of a box grater and mix them in quickly. They oxidize and turn grey if they sit too long, though the color won’t affect the taste once cooked.
• Keep the pork lean for this version since the potato is providing the moisture that fat usually handles.
• Adjust the cayenne to your crowd. Half a teaspoon gives a gentle warmth, but you can push it further if you like real heat in your sausage.
• See Caribou Sausage #1 for detailed instructions on stuffing, smoking, and boiling the links.