Shed-Headz Grill Masters

Mike's Spicy Italian Moose Sausage Recipe


Batch Size: 16lbs Meat 60/40 Moose to Lean Ground Pork
8 TBSP Minced Garlic 2.5 tsp Anise
6 TBSP Paprika 10 TBSP Parsley
2 TBSP + 1-1/2 tsp Ground Fennell 5 TBSP Onion Powder
4 TBSP Salt 5 TBSP Basil
5 TBSP Black Pepper 2 TBSP Chili Pepper Flakes
5 tsp Cayenne  
3 Cup Red Wine  


  • Whenever I make my own spice mix  for sausages I always thoroughly mix the dry ingredients on their own in a bowl.

  • Add spice mixture to meat along with liquid ingredients and thoroughly combine by hand in a large meat tote.

  • Before stuffing into casings test-fry a sample. At this point you can add more meat or more seasoning to make sure they taste the way you want them.

  • There is no binder in this recipe and I have no trouble with meat coming apart even when making burger patties from this mixture.

  • For more details on Sausage Making please check out our Sausage Making article!



Cheers, MIKE

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Copyright 2011 Michael Smith