I finally got around to making some moose sausage a number of weeks ago and took some pics of the process.

I used a Hi Mountain kit for the spices and was very pleased with how it turned out. As always I will modify a bit for next time.

All ground up ready to be spiced and pressed into the mahogany casing. That's 15 lbs. 10 moose, 5 pork shoulder, to give me some fat. The moose if virtually fat free.




My main gal with the casing on the horn waiting for me to put the camera down and get going. You can see the other casings soaking in the big measuring cup.




First one stuffed and tied.




Four and two thirds stuffed and ready for the little chief smoker. Hickory chips are a waiting.