Moose Sausage with Wild Rice Stuffing

1. Sausage Making: Keep everything ice cold while grind with pork fating. Combine moose and pork fat with seasonings, then stuff into casings.

2. Stuffing Preparation: Cook wild rice until just tender, fold in sautéed mushrooms, onions, and fresh herbs. Season well.

3. Cooking: Poach the sausages gently to cook through, about 6-8 minutes, then brown in a hot skillet for crispy exterior.

4. Assembly: Serve the sausages over warm wild rice stuffing. Whole grain mustard on the side is perfect.

5. Accompaniments: Pickled vegetables and more mustard make great additions. The acidity cuts through the richness.

FDA Food Safety Guidelines

⚠️ Important: Ground moose must reach an internal temperature of 160°F (71°C) — no pink should remain.

• Always use an instant-read meat thermometer to verify doneness.
• Wash hands, utensils, and surfaces after handling raw wild game.
• Thaw frozen game in the refrigerator — never at room temperature.
• Refrigerate leftovers within 2 hours of cooking.

Nutritional Information

Per serving: 495 calories, 53g protein, 30g fat, 5g carbohydrates.