Title: Venison Sausage From Fred Goslin
Categories: Game Sausage
Yield: 12 Pounds

8 1/4	lb	Venison [ground]
3 1/4	lb	Bacon [ground]
1 1/2	tb	Salt
1 1/2	tb	Pepper
1 1/2	tb	Poultry seasoning
1/2	ts	Allspice
1/2	ts	Sage
1/2	ts	Nutmeg
1	c	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

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