DEER SAUSAGE I

      Title: DEER SAUSAGE I
  Categories: Wildgame
       Yield: 1 Servings
  
      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 done.
   
   Recipe date: 12/12/87
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