LOCATION: Recipes >> Variety Meats >> Bear Sausage
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Bear Sausage
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Bear Sausage
Yield: 5 pounds
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 svory
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.
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