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Venison Sausage 2


8 1/4 lb Venison [ground]
3 1/4 lb Bacon [ground]
1 1/2 tablespoon Salt
1 1/2 tablespoon Pepper
1 1/2 tablespoon Poultry seasoning
1/2 tsp Allspice
1/2 tsp Sage
1/2 tsp Nutmeg
1 cup Water

Yield: 12 Pounds

Combine all of the ingredients, mixing well. 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...




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.