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. Servings: 1

Caribou Sausage 2

4 Pound Coarse ground caribou
1 Pound Fine ground bacon
1 Tablespoon Salt
1 Tablespoon Sage ***
1 Teaspoon Allspice
2 Tablespoon Sugar
1 Teaspoon Coriander
1-1/2 Teaspoon Mustard Seed
6 Clove Garlic; minced
2 Tablespoon Black pepper
1 Cup Cold water

N. B. If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme. Combine all ingredients, mix thoroughly and stuff into hog casings. Finish as per Caribou Sausage #1. Servings: 1

Caribou Sausage 3

4 Pound Caribou
2 Pound Lean pork
1 Large Onion; chopped
2 Pound Potatoes; grated
2 Tablespoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Allspice
1/2 Teaspoon Cayenne and other spices to taste
Sausage casings

Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare as for Caribou Sausage #1. Servings: 1