Caribou Sausage

Photo: flickr user scubadive67

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

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.

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 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.

They can also be canned after boiling.