Bison Sausage



10 lbs lean ground Buffalo or Bison
2 lb pork (coarse ground, can be substituted with lamb)
3 lb pork fat (coarse ground, can substitute with lamb fat)
sausage casings.... real or artificial
3 - 4 tbsp salt [to taste]
1 tbsp freshly ground pepper
3 tbsp freshly ground coriander
1 1/2 tbsp freshly ground nutmeg
1 tbsp "mixed spice" [could include allspice, cinnamon, paprika, ginger, mustard seed... I could not find an exact definition]
1 tbsp freshly ground cloves
1 cup good vinegar, preferably NOT white


Mix all the ingredients together except the vinegar.  Leave to stand for one hour, add the vinegar, then mix again.  Pipe the mixture into the sausage casings, takes about 15 lb of sausage.  It freezes well.  Best cooked on a barbeque.... be careful not to overcook!






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