Bear Sausage
Ingredients
- 5 feet medium hog casings
- 4 pound bear meat, trimmed of all fat, cubed
- 1 pound 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 svory
- 1/2 c dry red wine
Instructions
Yield: 5 pounds. 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.