Well, then, perhaps you lads will join me for a steaming pot of parboiled muskrat come February?
Vatican approved!
Having a great big blueberry muskeg in the UP, I love wild blueberries. And they are absolutely the best for putting us something baked. Especially after drying.
So I don’t doubt that a boudin style sausage with rice and sweet wild blueberries in there all chewy and delicious would be a good tasting sausage.
It makes perfect sense for the region. Any way that the native people could store calories (and ideally essential vitamins) was very important.
It’s the same reason I boil sap to make maple syrup.
