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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Four Legged       Region : Northeast ~ Great Lakes       Rating : 1
Survival Sausage

Contributor : Added by Administrator

Tribal Affiliation : Mohawk, from Canada, but now a desert transplant!

Orgin of Recipe : Offered by Gordie Soaring Hawk .. who learned this from wilderness survival

Type of Dish : Today's Native Dishes

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Ingredients

  • Garlic powder
  • Worchestershire sauce
  • Heart, liver, tongue, kidneys, scrap meat, other organs you want to throw in [all from the same animal you butchered]
  • Black pepper
  • Cotton string
  • Cumin
  • Large intestines of sheep or goat
  • Several large cans
  • Salt
  • Sharp knives
  • Sage
  • Cutting boards
  • Thyme
  • Oregano

Directions

Preparation:


What you do is clean out the intestines [large ones are easiest and strongest, pellets just fall out].
After cleaning, soak them in pail of cool water in the shade.
Then everybody grabs a cutting board and a knife and then chops up all the organs and scrap meat as finely as you can, and then slop this mix into a large container.
Then you add the spices till you think it smells about right, stirring with your hands so that you mix it just right [you can use spoons if you’re squeamish].
Now, grab a chunk of intestine, and begin stuffing it with the meat, packing tightly, but carefully.
Tie the end with a cotton string, then take more string, and tie along the intestine, forming links the size you want. Do this till you either run out of intestine or meat.
Now, boil the sausages till they are firm and done about 1-2 hours. They are great! and everything except the string is edible!

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If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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