Bear sausage

Yield: 5 pounds

Measure Ingredient
5 \N Feet medium hog casings
4 pounds Bear meat, trimmed of all fat, cubed
1 pounds Pork fat, cubed
2½ teaspoon Salt
2 teaspoons Black pepper
1 teaspoon Celery seed
½ teaspoon Dried thyme leaves
½ teaspoon Dried svory
½ cup Dry red wine

Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-09-94

Similar recipes