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Cut the pork shoulder into large chunks, but do not trim the excess fat. Rub the Creole blend into the pork and game meat. Smoke the pork and game meat at 225° over pecan wood for 20 minutes. Roughly chop the onions and garlic, and then combine all remaining ingredients together in a large mixing bowl. Mix the marinade, onions, garlic and the meats together, cover and leave in the refrigerator overnight. Grind all ingredients together using the fine plate on the grinder. Place the meat into a mixer, and beat together with the paddle attachment until well combined. Cook one small portion and taste for seasonings. Form into 2 1/2 ounce patties and cook over a grill or saute in a nonstick pan.
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
Complete guide to curing, smoking, sausage making