Caribou Sausage

• 15 pounds caribou
• 5 pounds pork fresh
• 3 ounces water
• 1 ounce pepper black
• 1 ounce ginger ground
• 1 ounce nutmeg ground
• 1 ounce allspice ground
• 1 ounce coriander ground
• 2 ounces paprika
• 2 teaspoons garlic powder
• 10 ounces salt
• 1 tablespoon liquid smoke opt'l
• sausage casings

1. Grind together the two meats and mix thoroughly. Add the water. Mix the spicesthoroughly and mix well into meat mixture. If sausage is to be smoked, omit theliquid smoke.
2. You may stuff sausage into casings, making 6-8" links and smoke them.
3. OR make into patties for freezing.
4. Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow forswelling. 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 afork after boiling 10 minutes. Drain and cool.

caribou, pork fresh, water, pepper black, ginger ground, nutmeg ground, ground, coriander ground, paprika, garlic, salt, liquid smoke optl, sausage casings

Taken from www.yummly.com/recipe/Caribou-Sausage-1650531 (may not work)