Caribou Sausage Food

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.

RIGATONI WITH SAUSAGE AND WILD MUSHROOMS

Steps:

• Soak the porcini in a bowl of one-and-a-half cups boiling water or broth for 30 minutes.
• Meanwhile, using a heavy skillet, brown the sausage pieces. Remove them from the pan and drain them on paper towel.
• Saute the onion and the garlic in the olive oil until soft.
• Trim the stalks from the mushrooms. Wash off any grit under cold running water or use a soft brush or clean towel (do not soak the fresh mushrooms or they will become soggy). Slice them into one-and-a-half-inch pieces.
• Drain the porcini through a coffee filter, cheese cloth or paper towel, reserving the soaking liquid. Chop the porcini and add them with their soaking liquid to the onion, along with the tomato paste, chicken stock and herbs. Season lightly with salt and pepper and simmer gently for half an hour. If the sauce gets too thick add more stock. If it is too thin, turn up the heat.
• Meanwhile, bring six quarts water to boil for the rigatoni. Cook the rigatoni, drain and place the pasta in a heated bowl. Pour the sauce on top and toss thoroughly. Serve immediately. Pass the cheese separately.