Caribou sausage #1

Yield: 1 batch

Measure Ingredient
15 pounds Caribou
5 pounds Pork; fresh
3 ounces Water
1 ounce Pepper; black
¾ ounce Ginger; ground
1¼ ounce Nutmeg; ground
½ ounce Allspice; ground
½ ounce Coriander; ground
2 ounces Paprika
2 teaspoons Garlic powder
10 ounces Salt
1 tablespoon Liquid smoke; opt'l
\N \N Sausage casings

Grind together the two meats and mix thoroughly. Add the water. Mix the spices

thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the

liquid smoke.

You may stuff sausage into casings, making 6-8" links and smoke them.

OR make into patties for freezing.

Or boil them: Using a sausage stuffer, fill casings about ¾ full to allow for

swelling. Tie the ends with string; put into a large kettle of cold water and

bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a

fork after boiling 10 minutes. Drain and cool.

They can also be canned after boiling.

Submitted By JIM WELLER On 12-19-95

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