Moose sausages

Learning how to make moose sausages in fall

Sometimes I feel very lucky that I have a lot of friends who are willing to share their knowledge, experiences and even their food. With fall and hunting season here, my buddy James, an avid hunter, invited me over to learn how to make sausages. The first step was cutting up the moose meat (a beautiful dark purple) and cutting out any tendon or tough fat.

Next step was laying it out on a flat surface and adding a fat source. Moose is a very fit and fatless animal, so we opted for extra fatty bacon. Next step was fresh blueberries from the B.C. Fruit Stall, with some salt and pepper. Laying the meat out flat ensures that every piece gets some bacon and blueberries on it.

Next step was the first grind. My job was putting the meat in and pushing it down into the grinder and James was grabbing it and moving it to make more.

The first grind was a success. Before the next grind, we checked the flavour of the sausage meat. James took a small amount and dipped it in maple syrup and fried it up. It was delicious, but needed some more spice.

We laid it out again flat and put more spices on the sausages, this time more salt and pepper, and paprika with chili flakes. We also added the secret, most Canadian ingredient: maple syrup. Then it was grind number two. 

It was tricky the second time, getting the meat into the grinder hole and squishing it in. James put the sausage skin on. As the meat was going through and filling the skin, it looked like intestines forming.

Once all the meat was in the sausage skin, it was time to make them like sausages. Squeezing the meat and rolling it to make the most delicious breakfast sausages.

With poached eggs, hash browns and english muffins, the sausages made a delicious addition to a fall breakfast in the Yukon.

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