posted by Cissy 11-14-98 10:39 AM
Venison Sausage
5 lb. ground venison
5 tsp. Morton Tender Quick salt
2 tsp. mustard seed
2 1/2 tsp. black pepper
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt
Mix all together. Cover and refrigerator for 3 days. Re-mix every day. On the fourth day, shape into 2 inch diameter roll on cookie sheet. Bake 8 hours at 200 degrees.
Calories 100, fat 2.0 gm, calories from fat 19%, sodium 508 mg.
Cissy posted 11/14/98
Venison Pan Sausage
8 lbs. venison
4 lbs. fresh pork
1/2 cup salt
2 tbsp. black pepper
1 tsp. red pepper
A little brown sugar
Add seasoning to meat; grind together and form into 1 pound rolls; wrap and freeze. Slice as needed.