| 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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