Yield: 5 pounds
|5||Feet medium hog casings|
|5 pounds||Moose with fat OR_|
|4 pounds||Moose meat and an equal amount of beef fat, cubed|
|2 teaspoons||Coarse grind black pepper|
|2 cloves||Finely minced garlic|
|¼ cup||Onion, finely minced|
|½ cup||Sweet red pepper, minced|
|1 teaspoon||Crushed red pepper|
Prepare casings. Combine remaining ingredients, grind through the coarse disk and stuff into casings. Twist off into 4" links. Let cure in the refrigerator two days before cooking.
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