Deer sausage peperone
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Recipe by: trabucco
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
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
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