Caribou Sausage

Ingredients

• 15 lbs caribou
• 5 lbs pork, fresh
• 3 ounces water
• 1 ounce black pepper
• 3/4 ounce ground ginger
• 1 1/4 ounces ground nutmeg
• 1/2 ounce ground allspice
• 1/2 ounce ground coriander
• 2 ounces paprika
• 2 teaspoons garlic powder
• 10 ounces salt
• 1 tablespoon liquid smoke (optional)
• sausage casings

Directions

1. 1

   Grind together the two meats and mix thoroughly.

2. 2

   Add the water.

3. 3

   Mix the spices thoroughly and mix well into meat mixture.

4. 4

   If sausage is to be smoked, omit the liquid smoke.

5. 5

   You may stuff sausage into casings, making 6-8" links and smoke them.

6. 6

   OR make into patties for freezing.

7. 7

   Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling.

8. 8

   Tie the ends with string; put into a large kettle of cold water and bring to a boil.

9. 9

   Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes.

10. 10

    Drain and cool.

11. 11

    They can also be canned after boiling.