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Recipe by: jeannic
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See below ingredients and instructions of the recipe
-----------------------YIELD: 1 BATCH----------------------------
10 lb Deer meat, lean 1/2 oz Allspice
10 lb Pork, fresh, lean 1/2 oz Paprika
3 oz ;Water 2 t Garlic powder
1 oz Pepper, black 12 oz Salt
3/4 oz Ginger, ground 1/2 lb Dried milk
1 1/4 oz Nutmeg 2 1/2 t 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 SAM WARING On 01-31-95
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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