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Bear Sausage


5 feet medium hog casings.
4 pounds bear meat trimmed of all fat*
1 pound pork fat, cubed *
2 1/2 teaspoons salt
2 tsp freshly ground black pepper
1 tsp celery seed
1/2 tsp dried thyme leaves
1/2 tsp dried savory
1/2 cup red wine (optional)

Prepare the casings as described in other sausage pages. Mix the meat and fat together with the remaining ingredients and grind through the course disk. Then grind through the fine disk and stuff into casings. Make 3 inch links and refrigerate for 2 days. Cook and eat like fresh sausage or freeze.




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