Using a medium blade, grind 8 lbs of moose and 2 lbs of pork if you have some on hand or use all moose using sweet back fat as part to relieve dryness of all lean meat. After mixing to combine the moose and pork, thoroughly mix in 1/4 c salt, 2 Tbsp black pepper, 2 Tbsp ground sage and 2 tsp ground ginger. Cover well to avoid drying of meat. To serve, form into small patties and fry in heavy skillet until browned. Makes a good meal any time of the day with gravy over rice or biscuits. Be sure to make the gravy in the pan the sausages were browned in.
Keep your fork