Bear sausages with Ungava gin and dune pepper

Ingredients

• 2 kg bear meat (shoulder and thigh)
• 2 kg of pork meat (shoulder)
• 200 g white onions
• 12 g dune pepper
• 52 g of fine salt
• 4 g myrtle seeds (optional)
• 4 g Gorria or Espelette style chilli pepper
• 100 ml Ungava gin
• Pork or lamb casings

Preparation

1. Fry the sliced onions in butter for 10 minutes without browning. At the end of cooking, add the gin. Cool the mixture.
2. Grind the meat twice and finish with the onions.
3. Mix the stuffing with the seasonings and stuff into casings.
4. Set aside in the refrigerator and grill.