Subject: Collection (4) Wild Game Sausage
From: "Karl E. Moser (KE3NF)" <[email-masked]>
Date: 16 Feb 1999 03:14:11 -0700
Newsgroups: rec.food.recipes

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

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From: "Karl E. Moser (KE3NF)" <[email-masked]>
Newsgroups: rec.food.recipes
Subject: Collection (3) Wild Game Sausage
Followup-To: rec.food.cooking
Date: 16 Feb 1999 03:18:53 -0700
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Reply-To: "Karl E. Moser (KE3NF)" <[email-masked]>
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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 [email-masked]; questions/comments to [email-masked].  
Please allow several days for your submission to appear.