| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Can/preserv, Game, Pork | 5 | Pounds | |
INGREDIENTS
| 5 | Feet medium hog casings | |
| 4 | lb | Bear meat, trimmed of all fat, cubed |
| 1 | lb | Pork fat, cubed |
| 2 1/2 | ts | Salt |
| 2 | ts | Black pepper |
| 1 | ts | Celery seed |
| 1/2 | ts | Dried thyme leaves |
| 1/2 | ts | Dried savory |
| 1/2 | c | Dry red wine |
INSTRUCTIONS
Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as for fesh pork sausage. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94. Submitted By CAROLYN SHAW On 12-09-94 Submitted By JANE KNOX Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 10, 98
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