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Ingredients
5 ft. medium hog casings,
4 lbs. bear meat, trimmed of all fat and cubed,
1 lb. pork fat cubed,
2 1/2 tsp. salt,
2 tsp. black pepper,
1 tsp. celery seed,
1/2 tsp. dried thyme leaves,
1/2 tsp. dried savory,
1/2 cup dry red wine
Directions
Prepare casings. Combine ingredients and grind through coarse disk. Grind through the fine disk, stuff casings and tie off into 3" links. Age in refrigerator for 2 days. Cook as is for fresh bear sausage.
Submitted by Phillip West
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