Grillmasters

Newfoundland Grillers Smokers & Boil-Ups Guild

Bassan's Alce Salsaccia Italian Sausage Recipe

Batch Size: 16lbs Meat	60:40 Ratio Moose to Pork
	Also works great with all Pork as well
Ingredients:
16 Lbs Ground Meat of choice*
100g Salt
35g Coarse Black Pepper
1.5 to 2 Cups Red Wine

*If your quantity of meat is more or less than 16lbs adjust the ratios of salt and pepper accordingly.

This sausage recipe came directly from Bassan's family in Italy, it is a simple yet very flavourful recipe unique to their geographic location. Don't let the simplicity of just 3 ingredients fool you, the combination of flavours comes out amazing in moose/pork sausages as well as 100% pork sausages.

For these sausages we ground up pork butt to try and get a little more fat into the mixture than what's available in Costco's lean ground pork 6lb tubes.

The ground pork was mixed thoroughly with ground moose, then the salt & pepper were added, and finally red wine. The wine really increases flavour and provides the moisture needed to run it through the stuffer.

As per usual test batches were fried to ensure we were happy with the flavour before stuffing into casings.

Pork only on the Left, Moose/Pork 60:40 Blend on the Right.

I've had many Italian sausages, store bought, those made from pre-mixed spice kits, and even my own custom spice mix, but these are simply outstanding. I highly recommend giving them a whirl, you won't be disappointed.

For more details on the Sausage Making process check out our Sausage Making article!

Cheers, MIKE