Yield: 1 servings
|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.