Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb Venison, ground 1 lb Pork fat, ground
5 lb Pork butt, 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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