Moose Sausage Recipe Ideas
Warren Weisman
I was planning on trying to make moose sausage next fall and I was
wondering if anyone had some favorite recipes that might be good for a
beginner. I'm going to get the adapter for my meat grinder.
Thanks,
Warren
Eagle River, Alaska
Mike
news:aa5d8603.0402...@posting.google.com...
Warren check out the
Cooking Alaskan cookbook
it has lots of game recipies
published by Alaska Northwest Books Anchorage. Edmonds
Moose sausage
15 pounds Moose meat- 1/4-1/3 pork fat or suet added
3 tabelspoons sausage seasoning
5 teaspoons salt
2 heaping tsp sage
6 chili peppers
grind twice stuff in casings and boil in water untill they float
refrigerate freeze or cold smoke for 3-5 days
Warren Weisman
> Cooking Alaskan cookbook
> it has lots of game recipies
>
> published by Alaska Northwest Books Anchorage. Edmonds
>
> Moose sausage
> 15 pounds Moose meat- 1/4-1/3 pork fat or suet added
> 3 tabelspoons sausage seasoning
> 5 teaspoons salt
> 2 heaping tsp sage
> 6 chili peppers
>
> grind twice stuff in casings and boil in water untill they float
>
> refrigerate freeze or cold smoke for 3-5 days
Thanks, Mike. That sounds pretty painless. I'm on the hunt for the
book. I'll do the suet, since I don't eat pork, and the cold smoking
definately sounds more interesting. Anything that I can't cache needs
to go to my mother's freezer which is fifty miles away.
Warren
Eagle River, Alaska
SelwayKid
Hi Warren
Have made sausage of a variety of wild game and one thing it needs
without fail is the addition of fat or suet. Wild meat is too lean
without it. I use about a 25% ratio of fat to 75% meat. That can be
moved up or down for your own taste. The sausage casings can be
different as well and kind of depends on how big the sausage
is...diameter wise. Check with a butcher to order some sausage casings
as most do not carry them as regular stock. Perhaps you can joint
venture with someone else to make the cost reasonable? I don't recall
the sizes but they are usually in metric. Thumb size is good as it
will shrink in cooking to about link size. If you prefer patty
sausage, you can go with whatever size you like! However, when you
freeze it, I'd suggest you use a layer of waxed paper or similar like
you get from the market to seperate the patties so you don't have to
cook up the whole package coming out of the freezer.
The meat needs coarse grind for good sausage. A sausage stuffer for
your grinder is VERY helpful.
Once you start to add seasonings, it will vary depending on your own
preferences for hot/mild or tangy just as when you make jerky. Here is
one of my favorites....
15# of meat coarsely ground with 3# of suet..pork or beef depending on
your tastes. Add about 5 tsp salt, 2 tsp sage, 2 tsp coriander, 2 tsp
cumin, 2 tsp black pepper, 2 tsp red or chili pepper if you like a
bite. Mix it well, let it sit overnight in the fridge. Grind it again
if you want to make sure its well mixed while you stuff it into the
casings. Tie off the sausage in whatever link size you prefer and toss
it into the freezer. Mine never lasts very long since we love to eat
it for nearly every meal.
You can make adjustments to the spices and herbs for the next batch
but make sure you write down how you make each batch or you'll be lost
and thrashing about trying to recall what was used and how much!
Nothing like the taste of your own sausage efforts and I envy your
having moose to work with. I had a lot of mine canned and it was great
for a long time after.
Cheers
Selway Kid in Montana
Frank Logullo
> >
> > I was planning on trying to make moose sausage next fall and I was
> > wondering if anyone had some favorite recipes that might be good for a
> > beginner. I'm going to get the adapter for my meat grinder.
> >
> > Thanks,
> >
http://www.justgamerecipes.com/
Did not see any for moose sausage but I'll bet those for venison or elk
would work.
Frank