Venison Sausage from Fred Goslin

8 1/4 lb Venison [ground]
3 1/4 lb Bacon [ground]
1 1/2 Tbsp Salt
1 1/2 Tbsp Pepper
1 1/2 Tbsp Poultry seasoning
1/2 tsp Allspice
1/2 tsp Sage
1/2 tsp Nutmeg
1 cup Water

Combine all of the ingredients, mixing well. 2) Shape into patties and fry in a skillet 'til brown on both sides. (sausage will be slightly pink on the inside) *or* It may also be stuffed in casings and boiled...

Source: Randy L. Riley, Carthage NY. from Bill Saiff's Rod & Reel: Recipes for Hookin' & Cookin' re-typed with permission by Fred Goslin on Cyberealm BBS, home of KOOKNET in Watertown NY (315) 786-1120
From: the recipe collection of Fred Towner