Caribou Sausage #1 Recipe

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Caribou Sausage #1 Ingredients

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 tsp garlic powder
10 oz salt
1 tbsp liquid smoke, opt'l
1 sausage casings

A Recipe for
Caribou Sausage #1

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This Caribou Sausage #1 recipe is one of many in our Meat Category.

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This Recipe for Caribou Sausage #1 is one of thousands in the Recipes-to-go Meat Cookbook.

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If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

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This is a recipe for Caribou Sausage #1 from the recipe cookbook of Recipes-to-go (Meat)

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Caribou Sausage #1

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Caribou Sausage #1 Directions

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.

Serves: 1

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Caribou Sausage #1 Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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