Bear meat, like many game meats, make a great sausage. If you haven't ever tried making your own sausage or grinding your own meat, put a grinder and sausage stuffer on your wish list and you'll be opened up to a whole new world of recipes and different ways to enjoy wild game.
Time: 48 hrs • Prep Time: 48 hrs • Cook Time: 10 min
Serving Size: Makes 8-10 servings
5 Feet medium hog casings
4 pounds of bear meat, trimmed of all fat and cubed
1 pound Pork fat, cubed
2 1/2 teaspoons Salt
2 teaspoon Black pepper
1 teaspoon Celery seed
1/2 teaspoon Dried thyme leaves
1/2 teaspoon Dried savory
1/2 c Dry red wine
Start by preparing your casings. Next, combine ingredients and grind through the coarse disk. Grind that mixture again through the fine disk to get to the right texture, stuff casings, and tie off into 3" links. Age in the refrigerator for two days. Cook as you would if you were cooking fresh pork sausage.
Here is a video to check out if you've never made your own sausage before. It will show you how to prepare your casings, grind and mix your meat and more. It's both easy and fun once you learn what to do.
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