Ingredients

• 1 kg ground moose meat
• 500 g ground pork fat
• 2 minced garlic cloves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp dried sage
• 0.5 tsp nutmeg
• 0.25 tsp allspice
• 80 ml ice water
• 1 natural pork casings(32-35mm caliber)

Instructions

1. 1

   Mix the moose meat with the pork fat and all seasonings.

2. 2

   Add the ice water and mix until well combined.

3. 3

   Refrigerate the mixture for 1 hour.

4. 4

   Rinse the casings with cold water, then thread them onto the sausage stuffer nozzle.

5. 5

   Push the mixture into the casings, avoiding air bubbles.

6. 6

   Twist into sausages 12-15 cm long.

7. 7

   Let them dry in the refrigerator for 4 hours before cooking.

8. 8

   Grill on medium heat on the BBQ or pan-fry for 12-15 minutes.