Post by April B. on Feb 19, 2003 10:35:57 GMT -6
EASY VENISON SAUSAGE
2lbs lean ground Venison
2Tbs Tender Quick (type of curring salt found at grocery)
1/4tsp Onion powder
1/8tsp Garlic powder
1-1/2tsp Liquid smoke
1cup Water
Combine all ingredients together well, and divide into 3-4 even amounts.
Shape into rolls and wrap with plastic wrap.
Refrigerate for 24 hours.
Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan
(so that the grease can drip off).
Refrigerate and serve.
Be sure to freeze any sausage that is not going to be consumed within a few days.
(tip) Make sure that all utensills including your hands are cleaned well before making your sausage.
2lbs lean ground Venison
2Tbs Tender Quick (type of curring salt found at grocery)
1/4tsp Onion powder
1/8tsp Garlic powder
1-1/2tsp Liquid smoke
1cup Water
Combine all ingredients together well, and divide into 3-4 even amounts.
Shape into rolls and wrap with plastic wrap.
Refrigerate for 24 hours.
Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan
(so that the grease can drip off).
Refrigerate and serve.
Be sure to freeze any sausage that is not going to be consumed within a few days.
(tip) Make sure that all utensills including your hands are cleaned well before making your sausage.
