Yield: 5 pounds
|5||Feet medium hog casings|
|4 pounds||Elk meat, trim and cube|
|1 pounds||Beef fat|
|2 teaspoons||Coarse grind black pepper|
|2 cloves||Garlic, chopped|
|1 teaspoon||Crushed anise seed|
|¼ cup||Dry red wine|
Prepare casings. Grind meat and fat together through the coarse disk.
combine with remaining ingredients stuff into casings, twist off into 4" links. This is an assertive sausage and is best roasted or grilled.
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