Cheyenne Buffalo Medicine Sausage

• 1 12 lbs ground buffalo meat or 1 12 lbs lean beef
• salt
• pepper
• pork sausage casing (3 yards)
• 2 tablespoons fat or 2 tablespoons vegetable oil, see note
• 8 ounces fresh sage

1. The recipe calls for 2 tbsp rendered fat.
2. Season the meat with the salt and pepper and stuff the casing carefully.
3. Do NOT puncture the casing.
4. Tie into 5 inch lenths.
5. Roast at 375F oven for 15 to 20 minutes or fry in the rendered fat until cooked completely.
6. Place half the sage on the aluminum foil.
7. Place sausage on top and cover with remaining sage.
8. Wrap tightly and let cool for 1 1/2 hours.
9. Unwrap and serve.

ground buffalo meat, salt, pepper, pork sausage casing, vegetable oil, sage

Taken from www.food.com/recipe/cheyenne-buffalo-medicine-sausage-206820 (may not work)