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Find a Business or PersonVENISON SAUSAGE
BARB DEER SAUSAGE OR SALAMIMix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie sheet at 175 degrees for 8 hours, then cool and serve with crackers and beer. |
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DEER SAUSAGEThe process of making venison sausage begins at the time the deer is butchered and divided. Many tough parts of the carcass are not suitable for choice cuts. Save these and to them add an equal amount of fresh pork. Grind all together and put into a large pan and season with salt and pepper, a sprinkling of red pepper and a small amount of sage. Knead and work the entire mixture together after which it may be served as hamburger or stuffed in sausage skins or loose meshed cloth bags and smoked with hickory smoke for 3 days. |
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SAUSAGEIf hot sausage is desired, use 3 tablespoons red pepper and 2 tablespoons black pepper. Mix ingredients. Refrigerate only as much as you can use within a week. The rest should be frozen. Sausage is handiest if made into patties before freezing. |
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VENISON POTATO SAUSAGEGrind all the meat and the onion. Then wash, peel, and grind the potatoes. Mix together and add salt and pepper and allspice. Mix thoroughly. Use a sausage stuffer and do not stuff the casings too full. After stuffing, tie the ends of the sausages with string. Submerge in large kettle of cold water and bring to a boil. Boil about 1 hour at 325 degrees. Prick each sausage with a fork after the first 10 minutes of boiling. Sausages can be served hot or cold, or may be stored in a cold place for use at a later time. Sausage flavor is at its best when fried in skillet until casings are golden brown. |
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VENISON SAUSAGECut meat in pieces and after mixing with all other ingredients put through fine blade of chopper twice. Form into 3 inches patties 1/2 inch thick. Pan fry or broil and serve for breakfast with fried or scrambled eggs, hot biscuits and marmalade or jelly or for dinner with usual accompaniments. Patties also may be wrapped uncooked in tin foil or wax paper and stored in freezer. |
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VENISON SUMMER SAUSAGEAssemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on cookie sheet at 250 degrees for 3-4 hours or until done. |
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