Ingredients

• 1 kg ground bear meat
• 500 g ground pork fat
• 3 minced garlic cloves
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp sage
• 0.5 tsp allspice
• 0.5 tsp smoked paprika
• 80 ml ice water
• 1 natural casings

Instructions

1. 1

   Mix all ingredients except the casings.

2. 2

   Refrigerate the mixture for 2 hours.

3. 3

   Stuff into casings and twist into 15 cm sausages.

4. 4

   These sausages MUST be cooked through (minimum 71°C).

5. 5

   Grill on the BBQ over medium heat, turning frequently.

6. 6

   Cook for at least 15-20 minutes.

7. 7

   Pork fat is essential as bear meat is very lean in autumn.