DEER SAUSAGE PEPERONE

      Title: DEER SAUSAGE PEPERONE
  Categories: Wildgame
       Yield: 1 Servings
  
       5 lb Deer, 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

[ add our full cookbook to your website ] [ Search The Cookbook ]