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Category : The Four Legged
Region : Northeast ~ Great Lakes
Rating : 1
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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
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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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