Venison Sausage From Fred Goslin Recipe
Yield: 12 PoundsRecipe by luhu.jp
Ingredients:
8 1/4 lbs: Venison [ground],
3 1/4 lbs: Bacon [ground],
1 1/2 tbsp: Salt,
1 1/2 tbsp: Pepper,
1 1/2 tbsp: Poultry seasoning,
1/2 tsp: Allspice,
1/2 tsp: Sage,
1/2 tsp: 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 Saiffs 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
Source from luhu.jp
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 Saiffs 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
Source from luhu.jp