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End-Of-Season Sausage

40 lb Game meat
10 lb Smoked ham or bacon*
1 1/4 c Black pepper
1/2 c Sugar
2 1/2 tb Salt
1 oz Coriander
5 tb Mustard seed
Garlic (opt)

*In place of smoked ham or bacon, you may use ordinary bacon fat; or use 2 lb ham or bacon & abt 7 1/2 lb pork trim.

Let meat thaw. Grind cuts into burger. Grind smoked ham/bacon. Add seasonings to burger & work in w/ground pork. The garlic may be light if you do not like the flavor, but don't leave it out entirely as it helps cover the "end-of-season" flavor of meat that has been frozen all winter. Spread meat in trays or dishpans & mix thoroughly. Stuff mixture into casings & boil sausages until they float. Hang them & let drip until thoroughly dry. Then smoke for 3-5 days in a light, cold smoke.

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