Yield: 12 pounds
|8¼ pounds||Venison [ground]|
|3¼ pounds||Bacon [ground]|
|1½ tablespoon||Poultry seasoning|
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