I finished making the moose sausage for this year and they turned out better than ever. In fact I think I nailed it. These are great. I can't see any reason these would not work with deer or elk. I thought some of you other guys that make sausage might like to have the recipes I used so here goes. Enjoy!
Jack
PORK BRATS
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE.
4 LBS PORK SHOULDER BURGER
1 LB VEAL BURGER
2 TBLS KOSHER SALT
2 TSP GROUND MACE
1 CUP COLD MILK
1 TSP GINGER
2 WHOLE EGGS, BEATEN
1 CUP NON FAT DRY MILK POWDER, (BINDER),(THIS IS THE NON INSTANT TYPE)
MIX ALL SPICES, LIQUID MILK AND EGGS TOGETHER. THEN POUR THE MIXTURE IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. THEN ADD THE DRY MILK POWDER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE ADDING THE DRY MILK POWDER.
MOOSE BRATS
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE. NOT THE PORK TRIMMINGS THOUGH.
3 LBS MOOSE BURGER
1 LB PORK SHOULDER BURGER
1 1/4 LB PORK TRIMMINGS GROUND
2 TBLS KOSHER SALT
2 TSP GROUND MACE
1 CUP COLD MILK
1 TSP GINGER
2 WHOLE EGGS, BEATEN
1 CUP NON FAT DRY MILK POWDER, (BINDER),(THIS IS THE NON INSTANT TYPE)
MIX THE MOOSE PORK AND PORK TRIMMINGS TOGETHER.
MIX ALL SPICES, LIQUID MILK AND EGGS TOGETHER. THEN POUR THE MIXTURE IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. THEN ADD THE DRY MILK POWDER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE ADDING THE DRY MILK POWDER.
MOOSE CAJUN
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE. NOT THE PORK TRIMMINGS THOUGH.
3 LBS MOOSE BURGER
3 LB PORK SHOULDER BURGER
1 1/4 LB PORK TRIMMINGS GROUND
1 1/2 TBLS SALT
1/2 TBLS BLACK PEPPER
1/2 TBLS CAYENNE PEPPER
1/2 TBLS CHILI POWDER
1/2 TBLS PAPRIKA
3/8 CUP DRIED ONION FLAKES
1/2 TBLS GARLIC POWDER
1/2 TBLS THYME
1 TBLS PARSLEY FLAKES
1/4 TBLS ALL SPICE
MIX THE MOOSE PORK AND PORK TRIMMINGS TOGETHER.
MIX ALL SPICES IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE STUFFING THE CASINGS.
MOOSE HOT ITALIAN
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE. NOT THE PORK TRIMMINGS THOUGH.
3 LBS MOOSE BURGER
1 LB PORK SHOULDER BURGER
1 1/4 LB PORK TRIMMINGS GROUND
1 TBLS MINCED GARLIC
2 TBLS ANISE OR FENNEL SEED
3/4 TBLS RED PEPPER FLAKES
2 TBLS ANISE LIQUER (OPTIONAL)
4 TSP KOSHER SALT
3/4 TBSP CAYENNE
2 TSP GROUND BLACK PEPPER
1/4 CUP COLD WATER
MIX THE MOOSE PORK AND PORK TRIMMINGS TOGETHER.
MIX ALL SPICES (NOT THE WATER) IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. ADD THE COLD WATER AND MIX. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE STUFFING THE CASINGS THEN ADD THE WATER. PLEASE NOTE THAT I DO NOT FIND THESE ESPECIALLY HOT, MORE LIKE A MEDIUM ITALIAN. ADD OR SUBTRACT THE AMOUNT OF HOT SPICES TO SUIT YOUR TASTE. TO DO THIS JUST FRY A LITTLE OF THE MIXTURE BEFORE YOU STUFF THE CASINGS AND TEST THE HOTNESS.
Jack
PORK BRATS
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE.
4 LBS PORK SHOULDER BURGER
1 LB VEAL BURGER
2 TBLS KOSHER SALT
2 TSP GROUND MACE
1 CUP COLD MILK
1 TSP GINGER
2 WHOLE EGGS, BEATEN
1 CUP NON FAT DRY MILK POWDER, (BINDER),(THIS IS THE NON INSTANT TYPE)
MIX ALL SPICES, LIQUID MILK AND EGGS TOGETHER. THEN POUR THE MIXTURE IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. THEN ADD THE DRY MILK POWDER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE ADDING THE DRY MILK POWDER.
MOOSE BRATS
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE. NOT THE PORK TRIMMINGS THOUGH.
3 LBS MOOSE BURGER
1 LB PORK SHOULDER BURGER
1 1/4 LB PORK TRIMMINGS GROUND
2 TBLS KOSHER SALT
2 TSP GROUND MACE
1 CUP COLD MILK
1 TSP GINGER
2 WHOLE EGGS, BEATEN
1 CUP NON FAT DRY MILK POWDER, (BINDER),(THIS IS THE NON INSTANT TYPE)
MIX THE MOOSE PORK AND PORK TRIMMINGS TOGETHER.
MIX ALL SPICES, LIQUID MILK AND EGGS TOGETHER. THEN POUR THE MIXTURE IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. THEN ADD THE DRY MILK POWDER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE ADDING THE DRY MILK POWDER.
MOOSE CAJUN
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE. NOT THE PORK TRIMMINGS THOUGH.
3 LBS MOOSE BURGER
3 LB PORK SHOULDER BURGER
1 1/4 LB PORK TRIMMINGS GROUND
1 1/2 TBLS SALT
1/2 TBLS BLACK PEPPER
1/2 TBLS CAYENNE PEPPER
1/2 TBLS CHILI POWDER
1/2 TBLS PAPRIKA
3/8 CUP DRIED ONION FLAKES
1/2 TBLS GARLIC POWDER
1/2 TBLS THYME
1 TBLS PARSLEY FLAKES
1/4 TBLS ALL SPICE
MIX THE MOOSE PORK AND PORK TRIMMINGS TOGETHER.
MIX ALL SPICES IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE STUFFING THE CASINGS.
MOOSE HOT ITALIAN
PLEASE NOTE THAT ALL BURGER SHOULD BE RUN THROUGH THE GRINDER AT LEAST TWICE. NOT THE PORK TRIMMINGS THOUGH.
3 LBS MOOSE BURGER
1 LB PORK SHOULDER BURGER
1 1/4 LB PORK TRIMMINGS GROUND
1 TBLS MINCED GARLIC
2 TBLS ANISE OR FENNEL SEED
3/4 TBLS RED PEPPER FLAKES
2 TBLS ANISE LIQUER (OPTIONAL)
4 TSP KOSHER SALT
3/4 TBSP CAYENNE
2 TSP GROUND BLACK PEPPER
1/4 CUP COLD WATER
MIX THE MOOSE PORK AND PORK TRIMMINGS TOGETHER.
MIX ALL SPICES (NOT THE WATER) IN WITH THE BURGER AND MIX WITH YOUR HANDS FOR AT LEAST 2 MINUTES, THE LONGER THE BETTER BUT ANYTHING MORE THAN 5 MINUTES IS USELESS. ADD THE COLD WATER AND MIX. STUFF YOUR CASINGS WITH THE MIXTURE AND THEN FREEZE. I USE 32mm TO 35mm CASINGS. ALSO, IF YOU WOULD LIKE THE SPICES TO MIX WITH THE MEAT BETTER, LET THE MIXTURE OF SPICES AND MEAT SET FOR A FEW HOURS BEFORE STUFFING THE CASINGS THEN ADD THE WATER. PLEASE NOTE THAT I DO NOT FIND THESE ESPECIALLY HOT, MORE LIKE A MEDIUM ITALIAN. ADD OR SUBTRACT THE AMOUNT OF HOT SPICES TO SUIT YOUR TASTE. TO DO THIS JUST FRY A LITTLE OF THE MIXTURE BEFORE YOU STUFF THE CASINGS AND TEST THE HOTNESS.
