Moose Sausages

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

2 lbs moose meat, chopped
5 oz bacon, chopped
5 oz beef suet
1 granny smith apple, peeled,
cored and chopped
1/3 cup dried cranberries
1 1/2 cups leeks, chopped
2 tbsp fresh garlic, minced
1/2 cup rolled oats, toasted
1 tsp fresh thyme leaves, minced
1/4 tsp fresh rosemary leaves, minced
1 tbsp kosher salt
1 tsp black pepper
1/4 tsp nutmeg
Approximately 6 1/2 feet of synthetic casing
(dinner sausage circumference)
Run everything (except salt, pepper, nutmeg and synthetic casing) through the grinder. Add salt, pepper and nutmeg, and use your hands to thoroughly mix everything. Using a sausage stuffing attachment for your grinder, stuff the casings. Be sure to not stuff them too tightly, or they will burst during cooking. Once they are stuffed, poke each sausage with a toothpick 8-10 times to provide pressure relief while they are cooking. Grill sausages over medium-high heat, turning occasionally for even cooking, until a meat thermometer reads an internal temperature of 165F. Serve sausages as they are, or with one of the following: Spicy Corn Relish, Garlic Aioli or Mango Chutney.
Yield: 14 sausages, about 4-5 inches each.


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