Venison sausage from fred goslin

12 pounds

Ingredients

QuantityIngredient
poundsVenison [ground]
poundsBacon [ground]
tablespoonSalt
tablespoonPepper
tablespoonPoultry seasoning
½teaspoonAllspice
½teaspoonSage
½teaspoonNutmeg
1cupWater

Directions

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