SANDRA'S HOMEMADE MILD SWEET ITALIAN MOOSE SAUSAGE

It's imperative to let the flavors meld for a minimum of 12 hours
prior to cooking
this wonderful moose sausage...

Yield: Four 2-1/2 lb. portions (total of 2 lbs.)
Prep: 20 Mins.
Cook Patties: 3-4 Mins per side (7-8 Mins total)

Meld Flavors: 12 hours

 
INGREDIENTS
 
2 pounds lean ground moose (venison or other meats and poultry work well too)
1 tablespoon red wine vinegar
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fine-ground black pepper
1/2 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground fennel seed
--(crush whole seeds in a mortar and pestle or spice grinder)
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme
 
METHOD
 
Place ground moose and red wine vinegar in the bowl of a food processor, sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Gently pulse until flecks of spice are evenly distributed throughout meat (scraping down sides as needed).
 
Form mixture into four 3-inch squares (1/2 lb. ea.), double-wrap each in plastic wrap, label, and date. Refrigerate for at least 12 hours before cooking, or freeze* directly.
 
To cook thawed sausage, heat a large skillet over medium heat. Form mixture into 3" patties that are 1/2" thick.  Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 160F.
 
TIP:
*You can freeze the sausage if desired - when ready to use, pull out of freezer and thaw in refrigerator overnight then continue to prepare as stated above.

Here is the frozen version
(made yesterday and froze overnight)

SANDRA'S MOOSE SAUSAGE and CARAMELIZED PIZZA HAND PIES

Delectable filling includes a combination of

caramelized onion, polish-sausage-style moose, mozzarella,

parmesan, parsley and a red sauce...

Yields: (8 Hand Pies)

Prep: 30 Mins. (Not including pizza dough 10-Min/1-Hr prep/rise time)

Bake: 30 Mins.

homemade pizza dough

INGREDIENTS

2 teaspoons olive oil, plus more for drizzling

1/2 red onion, thinly sliced

Pinch of sugar

Kosher salt and freshly ground black pepper, to taste

1/2 recipe of homemade pizza dough

All-purpose flour, for dusting

2-1⁄4 cups shredded mozzarella

1/2 cup (6" piece) polish-sausage-style moose [Alaska Sausage Company], casings removed, cubed

 -- (Render fat by cooking on low for 5 minutes in a dry skillet; drain on paper towel lined plate)

2 tbsp. finely chopped fresh parsley

homemade pizza sauce

3 tablespoons homemade pizza sauce, plus more for dipping when serving

1⁄2 cup shaved parmesan

-- Egg wash:

1 large egg slightly beaten

1/4 teaspoon water

-- Coarse kosher salt, sprinkle tops before baking

METHOD

If previously refrigerated, make sure pizza dough is at room temperature (takes about 1 hour).

Meanwhile, heat 2 teaspoons olive oil a medium skillet over medium heat. Add the onion, sugar, salt, and pepper, and reduce heat to low. Cook, stirring occasionally, until caramelized, about 30 minutes, let cool. [Can easily be prepared ahead of time.]

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Dust work surface and dough lightly with flour. Using a rolling pin, roll dough into a rectangle large enough to cut out 16 squares about 1⁄4" thick. Use a 3-1/2" square cutter, or knife, to cut dough into squares. If dough becomes hard to roll, simply let it rest 10 minutes, then continue working it.

Brush olive oil over center (not edges) of half of the square bottom sections. Dividing ingredients equally among half of the squares without over-filling - sprinkle each with half the mozzarella. Top with moose sausage, caramelized onion, and parsley; drizzle with pizza sauce. Sprinkle remaining mozzarella and the parmesan over top of each. Place top of squares over filled bottom squares, press edges to initially adhere with fingertips, then with a fork tines to completely seal.  Brush center of tops of pizza pies with egg wash mixture. Finish tops with a light sprinkle of coarse kosher salt.

To cook the pizza hand pies, place pies on prepared baking sheet, cut two small slits on top of each (to vent steam while baking). Bake until crusts are puffed and golden, about 30 minutes. Let set for 5 minutes before serving. Serve with warm pizza sauce for dipping alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~
Tip:
Feel free to substitute the moose sausage with cooked pork polish sausage, salami, or pepperoni, that's divine too!

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA'S MILD GREEN-CHILI CHEESY SAUSAGE TATER TOT CASSEROLE

A simple but addicting breakfast/brunch casserole
with country sausage, mild green chilies, cheese and tater tots...

Servings: (10)

Prep: 10 Mins.

Bake: 45 Mins.

A simple but addicting breakfast/brunch casserole with sausage, mild green chilies, cheese and tater tots, oh my!

INGREDIENTS:

1 lb. ground country style sausage, browned

1 (4 oz. can) mild diced green chilies, drained (or medium-heat for spicier flavor)

2 cups medium shredded cheddar cheese

2 cups milk

3 large eggs, beaten

1-1/2 lbs. frozen crispy Ore Ida tater tots (='s 3/4's of a 2-lb. bag)

METHOD

Preheat oven to 350 degrees.

Place sausage in a large skillet, and cook over medium-high heat until evenly brown using a spatula to bread into small bits. Drain, and spread evenly in bottom of a glass 9x13" baking dish. Sprinkle over sausage the diced green chilies, then shredded cheese.

In medium bowl, beat the eggs. Add the milk, and mix to combine. Pour mixture over cheese. Top with tater tots, and gently press into mixture.

Bake casserole, uncovered, for 45 minutes. Cool for 10 minutes, uncovered, before serving. ~ Enjoy!

~~~~~~~~~~
Tip: I found it's also most-excellent topped with a bit of salsa and a tiny dollop of sour cream (over-the-top heavenly)...

SANDRA’S KNOCKWURST, POTATO N’ CABBAGE DINNER with a MUSTARD DIPPING SAUCE

I used my brother in law Larry’s homemade ‘Venison Hot Smoky Knockwurst’ 
that absolutely made this an utmost-terrific dinner...

Flattering: Found on 3.15.14 my recipe featured at:
http://allyummyrecipes.com/15-cabbage-dishes/

Servings: (6)

Prep: 10 Mins.

Steam: 20 Mins.

INGREDIENTS

Knockwurst, Potato N’ Cabbage:

1.5 lb. ring of knockwurst, sliced into ½” thick slices

4 medium russet potatoes, peeled and cut into 1” cubes

½ head green cabbage, cut into 1-1/2” cubes

½ red onion, cut into ¾” cubes

2 tablespoons red wine vinegar

1-3/4 cups hot water

Mustard Dipping Sauce:

1 tablespoon grainy dijon mustard

2 teaspoons French’s mustard

3 tablespoons mayonnaise

--Serve dinner with prepared warm crusty bread slices rubbed with a fresh garlic clove

METHOD

In a 4-qt. heavy-bottom pot, layer half the potatoes, cabbage, onions, and knockwurst, and then repeat.  Drizzle pot contents with the red wine vinegar, and hot water. 

Cover pot, and place over high heat, and let steam for 20 minutes.

Meanwhile, prepare the grainy mustard sauce by whisking all the ingredients in a small bowl.

Drain liquid from the pot, and serve the steamed knockwurst, potato and cabbage with the mustard dipping sauce alongside, including prepared warm crusty bread slices if you so choose. ~ Enjoy!

~~~~~~~~~~~~

Tip:  Feel free to substitute less spicy smoky kielbasa or bratwurst in this recipe, or red or Yukon potatoes as well.  It is important to maintain the cut-sizes of the pot ingredients so all are steamed to perfection when done.

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

SANDRA’S RADIANT KIELBASA and BROCCOLI FRIED RICE

A complete, radiant,
and delicious meal you can
quickly prepare with leftover rice...

Servings: (6)

Prep:  10 Mins.

Cook:  15 Mins.

INGREDIENTS

2 eggs, beaten

½ lb. (1/2 ring) smoked kielbasa, cut into ½” cubes

Freshly ground pepper, to taste

½ cup chopped yellow onion

½ cup chopped celery

1 cup fresh broccoli florets, cut into smaller pieces

1 garlic clove, minced

Pinch of Chinese five spice seasoning

Pinch of ground ginger

4 cups prepared, steamed basmati rice

3 tablespoons low-sodium soy sauce

METHOD

Heat large nonstick skillet to medium-low heat.  Spray skillet with olive oil and add the beaten eggs; scramble, and remove to one side of a large plate.  Turn the heat to medium, and brown the kielbasa with freshly ground pepper, to taste.  Retain drippings in skillet, and remove the browned kielbasa with a slotted spoon to the other half of the plate (aside the scrambled eggs), and set aside.  Add to the skillet the onion, celery, broccoli florets, Chinese five spice, and ginger and saute until onions are translucent for about 5 minutes.  Add the garlic and saute 30 seconds.  Return the kielbasa to the skillet, along with the cooked rice, and soy sauce; mix to combine while sautéing for 5 minutes longer.  Add the scrambled eggs; folding to combine, then serve. ~ Enjoy!

MAX’S MOOSE ITALIAN SAUSAGE MEATBALLS in YOSHIDA SAUCE APPETIZER

The perfect recipe to serve as a hearty appetizer,
or as a main dish with pasta, steamed rice,
or mashed potatoes...

This photograph was featured on 9-6-11
 @ http://recipeox.com/easy-banana-
cupcake-recipe/ website...

Again, the photo on 5-1-12 
@ http://www.fast-and-easy-recipes.com
/italian-appetizer-recipes/

Yields: 60 Meatballs

Prep: 20 Mins. |
Saute: 5 to 7 Mins. |
Bake in Sauce: 20 Mins.

Feel free to substitute moose burger for venison, beef, buffalo, elk, caribou, pork, or poultry...

Posted by Max via Sandra

INGREDIENTS

***Meatballs:

1 lb. ground ‘sweet’ italian moose sausage

1 lb. ground ‘hot’ italian moose sausage

2 teaspoons onion, grated

1 clove garlic, grated

2 tablespoons fresh parsley (or 2 teaspoons dried)

1-1/2 cups italian seasoned breadcrumbs

2 eggs, beaten

1/3 cup quality red wine

Olive oil for frying

***Sauce:

2 cups prepared original yoshida sauce - found in the Asian isle of the market - (or for the recipe, click here: Sandra's Homemade Yoshida Sauce)

--60 toothpicks

METHOD

Place all ingredients in a large mixing bowl, and gently combine just until blended using clean hands (please do not over mix or the meatballs will become tough).  Form the meatballs so they are about the size of a golf ball, about 1-1/2 inches in diameter (Max likes large ones, not cocktail size). 

Heat olive oil in a large nonstick skillet over medium heat.  Place the meatballs in hot oil (do not overcrowd – you may have to saute in batches).  Move meatballs around every couple minutes so they do not burn and to ensure even browning; you are just par-sauteing for 5 to 7 minutes, until lightly golden brown (they will continue bake in the sauce in the oven).

Meanwhile, preheat oven to 350 degrees.

Remove par-sauteed meatballs from skillet with a slotted spoon, and place into a 9”x12” baking pan that has been lined with foil, then sprayed.  Pour yoshida sauce over top of meatballs, then use a pastry brush to evenly coat them with sauce.  Cover the baking pan with foil, and bake for 20 minutes.  Remove from the oven, and let the meatballs stand, covered, for 5 minutes (they'll continue cooking, but without dying out).

To serve, pierce each meatball with a toothpick to make it easier for your guests to pick up and enjoy, and place them on a decorative serving platter.

~~~~~~~~~~~~~~~~~
Tip:  It's important to only par-saute the meatballs to ensure that moistness is seared in, then add to sauce to finish baking, which guarantees moistness every time.

SANDRA'S INDIVIDUAL BEAN and VENISON SAUSAGE STEW

Servings: (6 individual ramekins)

Posted: by Sandra
Prep: 5 Mins. |
Cook: 30 Mins.

INGREDIENTS:

***Bean and venison sausage stew:
1 lb. ground venison sweet italian sausage
1 spanish onion, finely chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 cup beer, (I use Alaskan Amber), or dry white wine, or more broth
1 (14.5 oz. can) diced tomatoes, undrained
2 (14.5 oz. cans) of cannellini beans (white beans), drained and rinsed
3 tablespoons balsamic vinegar
Freshly ground pepper to taste

***Bread topping:
2 tablespoons butter, melted
¼ cup fresh parmesan cheese, grated
¼ cup seasoned breadcrumbs
1 tablespoon finely chopped fresh flat-leaf parsley

--Prepared warm crispy bread or cornbread

METHOD:

***Prepare the bean stew:
In a large high-sided skillet, heat to medium-high heat.  Add the ground venison sausage, onion, and sauté until sausage is browned. Add the garlic and sauté for 30 seconds longer. Add the broth, beer, drained tomatoes and beans. Bring to a simmer, cover, and cook for 20 minutes. Smash half of the beans with a masher to create a creamy consistency.  Add the balsamic vinegar, and ground pepper, to taste; cooking, uncovered, for 3 minutes longer.

Preheat the broiler.

Transfer the stew evenly among six ovenproof ramekins.

***Prepare the topping:
In a small bowl, combine all the topping ingredients, and sprinkle evenly over the top of the stew in each ramekin. Place ramekins on baking sheet, and broil in the oven, just until the breadcrumbs are slightly browned, 2 to 3 minutes (watch carefully so the topping does not burn). - Enjoy!

SANDRA'S ALASKA SHRIMP/PRAWN ONE-POT-WONDER

OMG! - Have a bounty of
napkins ready for this
feast...

Serves: (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

· ¼ cup + 2 tablespoons old bay seasoning
· 1 tablespoons sea salt
· 6 cups quarts water
· 1 (12 oz.) bottled dark beer (Alaskan Amber is preferable)
· 6 red potatoes, and cut half
· 1 medium onion, cut into wedges
· 3 garlic cloves, minced
· 1/8 teaspoon cayenne pepper
· 1 fresh lemon, sliced and deseeded
· 1 lb. ring of smoked brat sausage, cut in 2” lengths
· 4 ears fresh corn, broken in half (or thawed if using frozen)
· 2 lbs. large shrimp (aka prawns) in shells

METHOD

In a 6-quart heavy-bottom pot, bring old bay seasoning, kosher salt, water, and beer to a boil. Add potatoes, onions, garlic, and cayenne; cook over medium-high heat for 8 minutes.

Add smoked brat sausage to potatoes, onions, and corn; continue to cook on medium-high for 12 minutes (just until the potatoes are becoming tender, but not falling apart). Add shrimp in shells and lemon slices; cook for 4 minutes.

Drain cooking liquid.

Pour drained contents of pot into a large bowl; along with another medium bowl to discard shells...roll up your sleeves and feast. ~ Enjoy!