Post by April B. on Feb 20, 2003 14:01:35 GMT -6
Savory Venison Sausage
2 pounds deer meat, trimmed and cubed
1 1/2 pounds fat pork, cubed and chilled hard
1 clove garlic
1/4 teaspoon cayenne pepper
1/2 teaspoon thyme
1/4 teaspoon dried savory, sage or oregano
1/2 teaspoon onion salt
1 bay leaf
1 teaspoon salt
Put meat and garlic through a meat grinder, using coarse disc.
Combine with remaining ingredients and grind again using fine disc.
Press into butcher sausage casings, linking at desired length.
Press closely while filling to expel any air bubbles.
Cover the sausage with a clean towel and refrigerate overnight.
Freeze and use as desired.
The sausages will keep in a freezer up to three or four weeks.
Skinless sausages can be made by dividing sausage meat into meal size portions, wrap separately and freeze what is not for immediate use.
Form into finger sausages or into thin round patties.
Roll them in flour and fry until browned.
Serve with pale glazed fried apples.
