Yield: 12 pounds
| Measure | Ingredient |
|---|---|
| 8¼ pounds | Venison [ground] |
| 3¼ pounds | Bacon [ground] |
| 1½ tablespoon | Salt |
| 1½ tablespoon | Pepper |
| 1½ tablespoon | Poultry seasoning |
| ½ teaspoon | Allspice |
| ½ teaspoon | Sage |
| ½ teaspoon | Nutmeg |
| 1 cup | Water |
1) Combine all of the ingredients, mixing well. 2) Shape into patties and fry in a skillet `til brown on both sides. (sausage will be slightly pink on the inside) *or* It may also be stuffed in casings and boiled...
Source: Randy L. Riley, Carthage NY. from "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" re-typed with permissin by Fred Goslin on Cyberealm Bbs, home of KOOKNET in Watertown NY (315) 786-1120