CARIBOU SAUSAGE #1

      Title: CARIBOU SAUSAGE #1
  Categories: Game, Caribou, Sausage, Jw
       Yield: 1 Batch
  
      15 lb Caribou
       5 lb Pork; fresh
       3 oz Water
       1 oz Pepper; black
     3/4 oz Ginger; ground
   1 1/4 oz Nutmeg; ground
     1/2 oz Allspice; ground
     1/2 oz Coriander; ground
       2 oz Paprika
       2 ts Garlic powder
      10 oz Salt
       1 tb Liquid smoke; opt'l
            Sausage casings
  
   Grind together the two meats and mix thoroughly. Add the water. Mix
   the spices thoroughly and mix well into meat mixture. If sausage is
   to be smoked, omit the liquid smoke.
   
   You may stuff sausage into casings, making 6-8" links and smoke them.
   
   OR make into patties for freezing.
   
   Or boil them: Using a sausage stuffer, fill casings about 3/4 full to
   allow for swelling. 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 a fork after boiling 10 minutes. Drain and
   cool.
   
   They can also be canned after boiling.
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