Title: Deer Sausage
Categories: Game Meat Sausage Venison
Yield: 3 Servings

YIELD: 1 BATCH
10	lb	Deer meat, lean
10	lb	Pork, fresh, lean
3	oz	;Water
1	oz	Pepper, black
3/4	oz	Ginger, ground
1 1/4	oz	Nutmeg
1/2	oz	Allspice
1/2	oz	Paprika
2	ts	Garlic powder
12	oz	Salt
1/2	lb	Dried milk
2 1/2	ts	Liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage is done. Recipe date: 12/12/87

Submitted By LEAN AND LUSCIOUS MISTYPED BY CAROLYN SHAW On 01-15-95

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