5 feet medium hog casings.
4 pounds bear meat trimmed of all fat*
1 pound pork fat, cubed *
2-1/2 teaspoons salt
2 teaspoon freshly ground black pepper
1 teaspoon celery seed
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried savory
1/2 cup red wine (optional)
Prepare the casings as described in other sausage pages. Mix the meat and fat together with the remaining ingredients and grind through the course disk. Then grind through the fine disk and stuff into casings. Make 3 inch links and refrigerate for 2 days. Cook and eat like fresh sausage or freeze.