Caribou Sausage #1
Submitted by bettyc
Big-batch caribou sausage with pork, paprika, nutmeg, allspice, and coriander. Stuff into casings for smoking or shape into patties for the freezer. 20 lbs total.
YIELD
1 batchPREP
1 hrsCOOK
1 hrsREADY
2 hrsWhen hunting season fills the freezer, sausage-making is the smartest thing you can do with all that caribou.
This big-batch recipe grinds 15 pounds of caribou with 5 pounds of fresh pork, then seasons the blend with a classic spice lineup: black pepper, ginger, nutmeg, allspice, coriander, paprika, and garlic.
From there you’ve got options. Stuff it into casings and smoke it, boil the links and can them, or simply shape patties and stack them in the freezer for quick breakfasts and camp meals all year long.
Pro Tips
- Keep the meat ice-cold while grinding. Warm fat smears instead of cutting cleanly, and you’ll end up with a greasy, mushy texture.
- The pork is non-negotiable. Caribou is too lean to hold together as sausage on its own, and the pork fat gives you that juicy snap in every bite.
- If you’re smoking the sausages, skip the liquid smoke. If you’re making patties or boiling, add it for that smoky depth.
- Fill casings only about three-quarters full. They swell during cooking, and overstuffed links burst.
Ingredients
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 ¾ 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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