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Caribou Sausage #1

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      Title: CARIBOU SAUSAGE #1
 Categories: Game, Caribou, Sausage, Jw
      Yield: 1 Batch
 
     15 lb Caribou
      5 lb Pork; fresh
      3 oz Water
      1 oz Pepper; black
    3/4 oz Ginger; ground
  1 1/4 oz Nutmeg; ground
    1/2 oz Allspice; ground
    1/2 oz Coriander; ground
      2 oz Paprika
      2 ts Garlic powder
     10 oz Salt
      1 tb Liquid smoke; opt'l
           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 3/4 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.
 
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