Venison sausage from fred goslin
12 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8¼ | pounds | Venison [ground] |
| 3¼ | pounds | Bacon [ground] |
| 1½ | tablespoon | Salt |
| 1½ | tablespoon | Pepper |
| 1½ | tablespoon | Poultry seasoning |
| ½ | teaspoon | Allspice |
| ½ | teaspoon | Sage |
| ½ | teaspoon | Nutmeg |
| 1 | cup | Water |
Directions
1) 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 permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120
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