|
|
Bear Sausage
4-lb bear meat, trimmed of all fat, fine grind
1-lb pork fat, fine grind
2 1/2-tsp salt
2-tsp black pepper
1-tsp celery seed
1/2-tsp dried thyme leaves
1/2-tsp dried savory
1/2-cup dry red wine
Combine all ingredients; mix well and stuff into hog casings.
Age 2 days before cooking as you would pork sausage
TheSpicySausage.com
|
|
|
