Black bear sausage is very tasty and can be used like you would pork or any other breakfast sausage. This is a savory recipe that goes well with a stack of pancakes or french toast with real buttery maple syrup. I like to leave the bear sausage grounded for breakfast scrambles and for breakfast burritos with homemade salsa and tortillas.
The sausage also makes a good hash with potatoes, onions and peppers. If the sweet and gamey taste of the bear is a bit much, half the recipe with 1 lb. bear meat and 1 lb. pork shoulder.
Black Bear Breakfast Sausge
This is a traditional wild meat breakfast sausage. You can make it with elk, moose, wild boar or any other game meat.
- 2 lbs. Black Bear Meat (any edible bear is okay)
- 2 tbsp kosher salt
- 1 1/2 tbsp smoked or sweet paprika
- 1 tbsp ground sage
- 2 tsp ground fennel
- 1 tsp ground or fresh thyme
- 1 tsp ground corriander
- 1 tbsp sugar
- 1 tsp crushed red pepper (use less if you don't want the heat)
- 1/3 cup cold water
Cut the bear meat into cubes that will grind easily. Mix the dry ingredients together and combine with the bear meat. Place the bear sausage mixture into the freezer and leave until it’s almost frozen, usually around 30 minutes. When the mixture is ready, add the cold water and grind. You can form some patties and cook just like a regular pork breakfast sausage patties or links or use it grounded.