Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Bear Sausage


5 Feet medium hog casings
4 lb Bear meat, trimmed of all fat, cubed
1 lb Pork fat, cubed
2 1/2 teaspoon Salt
2 teaspoon Black pepper
1 teaspoon Celery seed
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried savory
1/2 c Dry red wine

Yield: 5 pounds Prepare casings. Combine ingredients and grind through the coarse disk. Grind through the fine disk, stuff casings, and tie off into 3 inch links. Age in the refrigerator for two days. Cook as for fresh pork sausage.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.