Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!208.134.241.18!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Collection (4) Wild Game Sausage Followup-To: rec.food.cooking Date: 16 Feb 1999 03:14:11 -0700 Organization: @Home Network Lines: 91 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36C6CB78.F4619289@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30989 Bear Sausage Moose Sausage Italian Boar Sausage ELK Sausage 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 page. 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. Moose Sausage 5 feet medium hog casings 5 pounds moose with fat or 4 pounds of moose meat and 1 pound of beef fat. 2 tsp salt 2 tsp coarsely ground black pepper 2 cloves garlic finely minced 1/4 cup onion, finely minced 1/2 cup sweet red pepper, finely minced 1 tsp crushed red pepper Prepare casings. Mix together all ingradients and grind through the course disk and stuff into casings. Twinst off into 4 inch links and refrigerated for 2 days. Cook and eat like a fresh sausage or freeze. Italian Boar Sausage 5 feet medium hog casings 4 pounds boar meat* 1 pound pork fat * 2 1/2 tsp salt 2 tsp black pepper 2 tsp crushed fennel seed crushed red pepper to taste Prepare casings. Mix ingredients and grind. Then stuff into casings. Tie off into 3-4 inch links and refirgerate for 2 days. Cook and eat or freeze. ELK Sausage 5 feet medium hog casings 4 pounds elk meat 1 pound beef fat 2 1/2 tsp salt 2 tsp coarsely ground black pepper 2 tsp cayenne pepper 2 cloves garlic, finely chopped 1 tsp crushed anise seed 1/4 cup merlot wine Prepare casings. Grind meat and fat together through coarse disk. Mix remaining ingreients and stuff into casings and twist off into 4 inch links. Refrigerate for 24 hours. This is an assertive sausage and is best roasted or grilled. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!remarQ-easT!supernews.com!remarQ.com!newsswitch.lcs.mit.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Collection (3) Wild Game Sausage Followup-To: rec.food.cooking Date: 16 Feb 1999 03:18:53 -0700 Organization: @Home Network Lines: 72 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36C6CCF1.94E6191@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30993 Wild Turkey Sausage Duck Sausage Dove Sausage Wild Turkey Sausage 5 feet small hog casinngs 4 pounds wild turkey meat 2 tsp salt 1 tsp freshly ground white pepper 1 tsp celery seed 1/2 tsp powdered bay leaf 2 tsp lemon zest 2 tablespoons fresh chopped parsley 1/8 tsp ground cloves 1/4 cup wild turkey bourbon (optional) Prepare casings. Mix and grind the ingredients through fine disk and stuff into casings.Twist off into 3 inch links. Simmer or cook by browning in vegetable oil. Duck Sausage 2-3 feet small hog casings 2 pounds fresh duck meat (wild) 2 Tablspoons finely chopped fresh chives 2 cloves garlic, finely minced 1 tsp ground coriander seed 1/4 tsp ground mace 1/2 tsp finely ground white pepper 1 tsp paprika 1 egg white Prepare casings. Mix the remaining ingredients and refrigerate for 30 minutes. Grind the mixture through the fine disk. Refrigerate til firm, about 30 minutes. stuff into casings and twist into 4 inch links. Bring a large pot of water to a boil , add the links, reduce heat, and simmer for 30 minutes. You can eat them immediately or refrigerate, served cold , or browned, or frozen. Dove Sausage 1 pound dove meat. (may need 8 to 10 doves) 1/2 tsp salt 1/4 tsp finely ground black pepper 1/4 tsp ground thyme 1/4 tsp ground sage 1/2 tsp finely ground ginger Chilling the meat will make it easier to grind. Grind through the fine disk. Mis with remaining ingredients and grind again. Wet your hands and tsking small amounts at a time form little links. Refrigerate until firm, about 30 minutes, then saute in vegetable oil until browned. Serve warm. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.