Bear Sausage
- 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
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" on Sep 10, 98
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"
