- 3 pounds moose meat (cubed)
- 2 pounds pork (cubed, ideally with some fat)
- 5 ft of 32–34 gauge sausage casing (rinsed in cold water)
Seasonings & Spices
- 1 tablespoon ground pepper
- 2 tablespoons garlic powder
- 2 tablespoons Saint-Lawrence salt (or coarse salt)
- 2 tablespoons maple sugar
- 1 teaspoon celery seeds
- 2 grams kosher salt mixed with clove, celery powder, and rosemary
- 1 teaspoon paprika
- 1 cup cold water
Required Kitchen Tools
When preparing moose sausage, having the right kitchen tools makes the process smooth and enjoyable. Here's what I use:
- Meat Grinder or Food Processor – Essential for blending moose and pork into a smooth sausage mixture.
- Mixing Bowls – Large bowls for combining meat and seasonings evenly.
- Sausage Stuffer Attachment – Makes filling casings much easier and more consistent.
- Sharp Knife & Cutting Board – For cubing the moose and pork before grinding.
- Kitchen Scale – To measure precise amounts of spices for consistency.
- Refrigerator/Freezer Space – Important for chilling the meat mixture and storing sausages.
Having these tools ready ensures you'll enjoy the process and achieve perfect homemade sausages every time.
