Meat

Sausage Meat

Moose sausage meat is seasoned mince for stuffing casings or forming patties and terrines. Very large cervid meat is lean, deep-flavoured, with coarse grain on working muscles. Keep cold, test-fry seasoning, cook to a safe finish. Fat should baste rather than leave the mix dry. Spice blends from Canadian, Alaskan and Nordic wild-game cookery work well.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedBraisedCookedFreshFriedGrilledPreparedRoasted

Traits

Butcher CutCulinary PartFatty Enough To BindGroundSausage MeatVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 205

Amount per 100 g

Total Fat 11.5 g
Saturated Fat 5.08 g
Trans Fat 0.2 g
Monounsaturated Fat 4.92 g
Polyunsaturated Fat 1.02 g
Cholesterol 72.2 mg
Sodium 59.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.6 g
Water 59.7 g

Detailed nutrients

Energy 205 kcal
Water 59.7 g
Protein 22.6 g
Fat 11.5 g
- Saturated Fat 5.08 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 35.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.06 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
Minerals 381 mg
- Major Minerals 380 mg
  - Calcium 45 mg
  - Sodium 59.6 mg
  - Potassium 275 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 72.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.06 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 7 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·

Minerals

Sodium: 59.58 · Potassium: 275 · Calcium: 45 · Iron: 1.5 ·

Picked or portioned meat reflects the animal’s muscle composition.

History

5000 BCE

Canadian and Scandinavian hunters shared moose cuts among communities. Cooks treated sausage meat of moose as a cut with its own timing and sides.

1800

As moose cookery specialised, sausage meat was portioned and sold ready for the pan. Canadian and Scandinavian hunters shared moose cuts among communities.

2000

Fur-trade camps jerked and pot-roasted moose for trail food; sausage meat of moose took a named place in that kitchen trade.