| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Wildgame, Venison | 1 | Servings | |
INGREDIENTS
| 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 | ts | Garlic powder |
| 12 | oz | Salt |
| 1/2 | lb | Dried milk |
| 2 1/2 | ts | Liquid smoke |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan 29, 1998
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