15 lb Caribou 
5 lb Pork; fresh 
3 oz Water 
1 oz Pepper; black 
3/4 oz Ginger; ground 
1 1/4 oz Nutmeg; ground 
1/2 oz Allspice; ground 
1/2 oz Coriander; ground 
2 oz Paprika 
2 ts Garlic powder 
10 oz Salt 
1 tb Liquid smoke; opt'l 
Sausage casings 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.