Depression era venison sausage
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Venison |
| 1 | pounds | Beef |
| 2 | pounds | Lean pork |
| 1 | large | Onion |
| ½ | Peck potatoes (about 4 | |
| Quarts) | ||
| 2 | tablespoons | Salt |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Allspice |
| Sausage casings | ||
Directions
Grind together all the meats with the onion. Next grind the potatoes and mix them with the meats. Add spices and mix thoroughly. Use a sausage stuffer, fill casings, but not too full. Tie the ends with string; put into a large kettle of cold water and bring to a boil.
Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes. Drain and cool. Tastes best when fried in butter till casings are a light brown. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By DOROTHY FLATMAN On 09-06-95