Chicago, Illinois-Style Grouse Sausage

Written on 10/02/2026
Jodie Paul

Chicago, Illinois-Style Grouse Sausage

More

Ingredients

For the Grouse Sausage (Frankfurter style)

  • 2 lbs boneless grouse meat (cleaned, all shot removed)
  • 1 lb pork fatback or fatty pork shoulder
  • 1/4 cup ice water
  • 1 tbsp Kosher salt
  • 1 tsp white pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp dry mustard powder
  • Natural sheep casings (soaked and rinsed)

For the Chicago Style Assembly

  • 6-8 Poppy seed hot dog buns
  • Yellow mustard
  • Sweet pickle relish
  • Finely chopped white onion
  • Tomato slices (cut into half-moons)
  • Kosher dill pickle spears
  • Sport peppers (2-3 per dog)
  • Celery salt

Preparation

  1. Chill the Equipment: Place your meat grinder parts, mixing bowl, grouse, and pork fat in the freezer for 30–45 minutes until partially frozen to ensure the fat doesn't melt.
  2. Double Grind: Toss the cold grouse and pork fat with the salt and spices. Run the mixture through a meat grinder using a coarse die, then immediately grind it a second time through a fine die.
  3. Emulsify: Transfer the ground meat into a stand mixer with a paddle attachment. Add the ice water and beat vigorously for 2–3 minutes until the mixture forms a sticky, paste-like emulsion.
  4. Stuff the Casings: Load the emulsified meat into a sausage stuffer. Carefully feed it into the sheep casings, twisting them into standard 6-inch links. Prick any visible air bubbles with a sterile needle.
  5. Poach: Gently poach the raw grouse sausages in 160°F (71°C) water for 15-20 minutes until they reach an internal temperature of 155°F (68°C).
  6. Ice Bath: Plunge the poached sausages immediately into an ice bath to halt the cooking process.
  7. Final Cook: Give the poached links a quick sear on a hot grill or skillet just before serving.

Served

Assemble each hot dog by "dragging it through the garden." The traditional order matters, and absolutely no ketchup!

  1. Steam the poppy seed bun until warm and soft, then place the grilled grouse sausage inside.
  2. Squirt a zigzag of yellow mustard directly on the sausage.
  3. Spoon relish generously along one side of the sausage.
  4. Sprinkle the chopped white onions evenly over the top.
  5. Tuck two tomato slices between the sausage and the bun on one side.
  6. Place a kosher dill pickle spear on the opposite side of the tomatoes.
  7. Nestle 2-3 whole sport peppers on top.
  8. Finish with a heavy dash of celery salt over the entire creation.