I had been gifted 10lbs of moose meat so I decided to make Moose Sausage. I made two batches: a mushroom, sage, gin and wine combo, and a rosemary, garlic and red wine variety.
Recipes – each using 3lbs of moose meat and 3/4 lbs of pork fat):
Mushroom and sage:
3 tbsp chopped sage, large handful chopped mushrooms, 1/2c chopped garlic scapes, a short 1/4c gin, a short 1/4c red wine, 1 tbsp sea salt, 1 tbsp ground pepper
Rosemary and red wine:
This one I just winged.
4tbsp chooped rosemary, 5 cloves chopped garlic, 1/4c red wine, 1 tbsp sea salt, 1 tbsp ground pepper
1. For both, I chucked all the ingredients in the food processor and blended til they were chopped quite fine.
2. Once the meat and fat were ground twice (and seasonings mixed in before the 2nd grind) the stuffing began.
Note: I used synthetic casings. The last time I made sausages, I used natural casings and let me tell you, they smell foul. You also have to soak them and then, like soggy yarn, pull apart what you need.
Stuffing is fun and stressful all at once. You take a length of casing and put on on your stuffer attachment like pulling up your sweater sleeve. Then you tie of the end, prick it once to allow any air out, and turn the machine on. It can take a few sausages to build up your technique and get comfortable with letting them really fill up and not be loose and soft.
With this recipe, I would not boil the sausage first, as it was just juicy enough when grilled only.
There you have it…sausages: not just for boys anymore.