We got our moose this weekend for the year and now I'm in the planning stages for the processing. It's only our 3rd big game since we moved up 5 years ago and we tend to experiment a little more every time.
We tend to be purists when it comes to our burger (no matter the animal), no fat added (and I think it still tastes great), but I'm looking to try some sausage recipes this time around. I'd like to make (non-cased) breakfast sausage, I'm wondering if anyone has any experience with making sausage (breakfast or not, cased or uncased) without adding pork fat?
Have you tried adding fat harvested from the animal itself?
One forum for another state had recommended applesauce and/or dried milk powder...
Any ideas/tips/tricks/advice/lessons learned would be greatly appreciated!