Title: End-Of-Season Sausage
Categories: Meat Game American Sausage
Yield: 1 Batch

40	lb	Game meat
10	lb	Smoked ham or bacon*
1 1/4	c	Black pepper
1/2	c	Sugar
2 1/2	tb	Salt
1	oz	Coriander
5	tb	Mustard seed
		Garlic (opt)

*In place of smoked ham or bacon, you may use ordinary bacon fat; or use 2 lb ham or bacon & abt 7 1/2 lb pork trim.

This recipe was developed to use up meat in the freezer at the end of the year. Let meat thaw. Grind cuts into burger. Grind smoked ham/bacon. Add seasonings to burger & work in w/ground pork. The garlic may be light if you do not like the flavor, but don't leave it out entirely as it helps cover the "end-of-season" flavor of meat that has been frozen all winter. Spread meat in trays or dishpans & mix thoroughly. Stuff mixture into casings & boil sausages until they float. Hang them & let drip until thoroughly dry. Then smoke for 3-5 days in a light, cold smoke.

"The Hunter Returns", Cooking Alaska, by Alaskans, 1983. mm by D. Ganopole

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