Post by Granny Smith on Apr 13, 2008 17:02:06 GMT -5
Deer Sausage
contributed by riverwalk
5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning
Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic zip-loc bag and freeze.
Recipe makes 78 patties when 5-5-1 pounds of meat used.
Improve by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage.
Makes a very lean sausage which needs water to cook.
contributed by riverwalk
5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning
Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic zip-loc bag and freeze.
Recipe makes 78 patties when 5-5-1 pounds of meat used.
Improve by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage.
Makes a very lean sausage which needs water to cook.