Deer sausage (wildgame 1)

6 servings

Ingredients

Quantity Ingredient
10 pounds Venison, lean
10 pounds Pork, fresh, lean
3 ounces Water
1 ounce Pepper, black
¾ ounce Ginger, ground
1¼ ounce Nutmeg, ground
½ ounce Allspice, ground
½ ounce Paprika
2 teaspoons Garlic powder
12 ounces Salt
½ pounds Milk, dry
2½ teaspoon Liquid smoke

Directions

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 ⅓ 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.

Recipe date: 12/12/87

From : Sallie Krebs

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