Caribou Sausage #2
Yield
1 batchPrep
60 minCook
?Ready
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
caribou
coarsely ground |
|
| 1 | pound |
bacon
finely ground |
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
sage
** |
*
|
| 1 | teaspoon |
allspice
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
coriander
|
|
| 1 ½ | teaspoons |
mustard seeds
|
|
| 6 | cloves |
garlic
minced |
|
| 2 | tablespoons |
black pepper
|
|
| 1 | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
caribou
coarsely ground |
|
| 453.6 | g |
bacon
finely ground |
|
| 15 | ml |
salt
|
|
| 15 | ml |
sage
** |
*
|
| 5 | ml |
allspice
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
coriander
|
|
| 7.5 | ml |
mustard seeds
|
|
| 6 | cloves |
garlic
minced |
|
| 3E+1 | ml |
black pepper
|
|
| 237 | ml |
water
cold |
|
Directions
Note: If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
