Caribou Sausage Recipes

VENISON CHEDDAR-JALAPENO SUMMER SAUSAGE

Steps:

• Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours.
• Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet.
• Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

CARIBOU SAUSAGE

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.