|1 pounds||Fresh dove meat (8/10 doves)|
|¼ teaspoon||Black pepper|
|¼ teaspoon||Ground thyme|
|¼ teaspoon||Ground sage|
|½ teaspoon||Finely ground ginger|
Chill the meat in the freezer 15 minutes. Grind through the fine disk, mix with remaining ingredients and grind again. Wet your hands with cold water, and taking about a tablespoon of meat at a time, form little "links" of sausage. Refrigerate the links until firm, about thirty minutes and saute until browned on all sides. Serve warm.
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
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