Title: Deer Sausage Peperone
Categories: Game Makemeat
Yield: 1 Servings

5	lb	Venison, ground
5	lb	Pork butt, ground
1	lb	Pork fat, ground
2 1/2	oz	Sausage seasoning

SEASONING: Dan-Dee Seasoning Metairie Louisiana Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in a plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds of meat used. IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage. Makes a very lean sausage which needs water to cook.

Recipe date: 01/16/88

From : Sallie Krebs

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