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