Caribou Sausage
By: Anonymous
Published: Thursday, February 11, 2010 - 10:28am

Ingredients




15 pounds Caribou
5 pounds Pork, fresh
3 ounces Water
1 ounce Pepper, black
ounce Ginger, ground
ounce Nutmeg, ground
ounce Allspice, ground
ounce Coriander, ground
2 ounces Paprika
2 teaspoons Garlic powder
10 ounces Salt
1 tablespoon Liquid smoke, opt'l
Sausage casings

Preparation

1 Grind together the two meats and mix thoroughly. Add the water. Mix the spicesthoroughly and mix well into meat mixture. If sausage is to be smoked, omit theliquid smoke. 2 You may stuff sausage into casings, making 6-8" links and smoke them. 3 OR make into patties for freezing. 4 Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow forswelling. 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 afork after boiling 10 minutes. Drain and cool. 5 They can also be canned after boiling.