This sausage recipe came directly from Bassan's Italian family and is a simple yet very flavourful recipe unique to their geographic location. Don't let the 3 ingredients fool you, the combination of flavours came out amazing in moose/pork sausages as well as 100% pork sausages.

For these sausages we ground up pork butt to try and get a little more fat into the mixture than what's available in Costco lean ground pork 6lb tubes.

The ground pork was mixed thoroughly with ground moose, then the salt & pepper were added, and finally red wine. The wine really increases flavour and provides the moisture needed to run it through the stuffer.

As per usual test batches were fried as we fine tuned the optimum salt/pepper/wine ratio.

I've had many Italian sausages, store bought, those made from pre-mixed spice kits, and even my own custom spice mix, but these are simply outstanding. I highly recommend giving them a whirl, you won't be disappointed.

• For more details on the Sausage Making process please check out our Sausage Making article!

Cheers, MIKE

Copyright © 2011 Michael Smith