Switch to Chapter View
Previous   Up   Next
Chapter: Sausage Making Recipes
Section: Fresh
Recipe: Deer Sausage I

cardfile icon 

Deer Sausage I
10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 tsp garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 tsp liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix
spices thoroughly and mix well into meat mixture. If sausage is to be
smoked, omit the liquid smoke. You may stuff sausage into casings, making
6-8" links, or make into patties for freezing.
To cook, place in a frying pan with a cover, adding water to the 1/3 mark
on the sausage. Boil for 15 minutes covered, then remove. Drain most of
the fat from the pan; replace sausage and brown. Make gravy in pan after
sausage done.

From: the recipe collection of Fred Towner
chapter picture
nito500 / 123RF Stock Photo 5969109