Deer sausage pepperoni

Yield: 1 servings

Measure Ingredient
5 pounds Deer, ground
5 pounds Pork butt, ground
1 pounds Pork fat, ground
2½ ounce Sausage seasoning

SEASONING: I use a commercially prepared sausage seasoning such as Dan-Dee Seasoning Metairie Louisiana Mix ground meats with seasoning and form into patties 3" in diameter, ⅜ " to ½ " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic Ziploc 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.

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