Caribou Sausage Recipes
CARIBOU SAUSAGE
Make and share this Caribou Sausage recipe from Food.com.
Provided by Iowahorse
Categories Pork
Time 45m
Yield 20 pounds
Number Of Ingredients 13
Steps:
- 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" links and smoke them.
- OR make into patties for freezing.
- Or boil them: Using a sausage stuffer, fill casings about 3/4 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.
Nutrition Facts : Calories 270.1, Fat 12.3, SaturatedFat 4.4, Cholesterol 97.5, Sodium 5606.9, Carbohydrate 5.2, Fiber 2.4, Sugar 0.9, Protein 34.1
FAVORITE CARIBOU SAUSAGE
Steps:
- Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare in sausage casings.
Nutrition Facts :
HOMEMADE SWEET ITALIAN SAUSAGE (MILD OR HOT)
This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet.
Provided by Michelle Leigh Gossman
Categories World Cuisine Recipes European Italian
Time 12h20m
Yield 12
Number Of Ingredients 14
Steps:
- Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
- Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.
Nutrition Facts : Calories 243.1 calories, Carbohydrate 2.3 g, Cholesterol 73.6 mg, Fat 16.4 g, Fiber 0.7 g, Protein 20.5 g, SaturatedFat 6.1 g, Sodium 640.3 mg, Sugar 0.5 g
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