Caribou Sausage #1

Ingredients

15 caribou
1,300 gr pork
85 ml water
16 gr pepper
22 gr ginger
18 gr nutmeg
6 gr allspice
6 gr coriander
26 gr paprika
7 gr garlic powder
160 gr salt
1 liquid smoke

Instructions

Sausage casings Grind together the two meats and mix thoroughly. Add the water. Mix the spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8 inch links and smoke them. OR make into patties for freezing. Or boil them: Using a sausage stuffer, fill casings about 0.75 full to allow for swelling. Tie the ends with string; put into a large kettle of cold water and bring to a boil. Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. They can also be canned after boiling.