Looking for Moose sausage recipe

[bb53chevpro]

Does anyone have a tried, and tested recipe for moose sausage? I have been asked to make some for a guy I work with. But I don't what moose tastes like so not sure what spices will compliment the meat.
Help Please....

[Bassman]

Andy, I have eaten moose on several occasions. It is similar to elk or even beef in taste and texture. If I had some, I'd use it just like my elk meat.

[rbranstner]

I would just take some of the proven popular sausages that people keep putting out all the time here and substitute the venison or elk that they may have used and put in your moose. There are a ton of good sausage posts that I have copied down and can't wait to try.

[mulepackin]

I've only been lucky enough to get one moose permit here in my life. It was pretty similar to elk, but even less gamey (not that I find elk very gamey to begin with). My wife and kids liked it very well. I used some of it for sausage meat in my usual cooked salami, and summer sausage or thuringer. Lately, I've just been using Leggs mixes for my seasoning, and have had great success with them. I don't recall if I used that brand back then or not. Anyway, as everyone has already stated, any recipe you are happy using elk, or venison with should serve you well.

[XLR8R]

Friends bagged a Moose 2 days ago. Dressed, 545 lbs at the butcher. I LOVE Moose. Kick azz burgers (mix with pork) and roasts. Love to have a good sausage recipe.

[Richtee]

I gotta think any venison (moose is technically venison) recipe will get you in the ballpark. Any good recipe is gonna have 20-35% untrimmed pork butt I'd wager. Or maybe 15% or so straight backfat.

[XLR8R]

I'll do a search for deer now. Thanks for the advice Rich.

[MrZip66]

moose sausage? Thats the first time I've ever heard those 2 words together. Man, I gotta know how that turns out!!

[XLR8R]

Convince my wife to let me buy a grinder and a stuffer and I'll hook you up.

[Bassman]

Hot Italian Sausage

25# pork (or pork wild game mix) of which 3 pounds is pork fat
12 Tablespoons salt
5 cups red wine (ice cold)
4 Tablespoons cracked fennel seed
5 teaspoons coarse black pepper
2 1/2 Tablespoons sugar
4 Tablespoons crushed red pepper
3 teaspoons caraway seeds
3 tablespoons coriander
2 Tablespoons ground chile peppers or ground jalapeno (optional)
Grind all meat through a 3/8" plate. Add all the ingredients and mix well until evenly distributed. Stuff into 32mm casings or package as bulk.

[butcher]

I do alot of moose sausage, about 1500 lbs a year for customers of mine...
make your favorite Italian recipie and add fresh onions and fresh garlic... I use about 3 large cooking onions and half a garlic head to a 30 lb batch

[Richtee]

I do alot of moose sausage, about 1500 lbs a year for customers of mine...
make your favorite Italian recipie and add fresh onions and fresh garlic... I use about 3 large cooking onions and half a garlic head to a 30 lb batch

You use some pork/fat I assume too?

[butcher]

You use some pork/fat I assume too?

Yes Rich.. I should have mentioned that..
I go 30 % pork butt, DO NOT have any of the moose fat in your trimmings, it has an awkward taste.. kinda like deer fat tends to have a "rancid" flavor