Deer Sausage Peperone Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 lbs: Deer, ground
5 lbs: Pork butt, ground
1 lbs: Pork fat, ground
2 1/2 ounce: Sausage seasoning,
Directions:
SEASONING: Dan-Dee Seasoning Metairie Louisiana 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.
Recipe date: 01/16/88
Source from luhu.jp
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.
Recipe date: 01/16/88
Source from luhu.jp
Tags
Wildgame