Grind moose on coarse blade; if already ground omit this step.

By hand, dice the fat into nice small uniform pieces. Place in mixing bowl with moose.

Add the rest of the ingredients. If mixing by hand or wooden spoon, beat well for two minutes or until the meat feels tacky to the touch. If using an electric mixer, beat with paddle mix on speed setting 2 for one minute or until tacky to the touch.

Dip cheese cloth into pork fat and lay out onto work surface. Make a large cylinder with the sausage mix. Tightly roll the cheese cloth up around it.

Tie one end with butchers twine, then twist and push the sausage meat down to make a tight package and tie other end. Now cut another long piece of twine and wrap all around the sausage for support.

Hang in a cool, well-ventilated place for three to five days (a location about 15C is good). Then move to your fridge – the sausage is ready to be cooked.

To cook the sausage, bring a small pot of water, stock or wine to a low simmer, or even better try to keep the water at 170F. Add the sausage and cook till internal temp reaches 160-165F - about 45 minutes or longer.

This sausage can be sliced and served warm, or cooled and used for sandwiches, pizza or eating with cheese.