Recipe: Pork and Deer Sausage

Last Sunday we made three kinds of sausage. The blow by blow of sausage making-- with several photos-- is here.

The following recipe was adjusted; we doubled the pork and omitted the deer meat.

PORK AND DEER SAUSAGE

Makes 3 ½ lbs sausage

1 ¾ lb ground deer meat

1 ¾ lb ground fatty pork

1 Tbsp curing salt

1 tsp Cayenne pepper

1/8 tsp garlic powder

1 tsp cumin

1 tsp poultry seasoning

1/8 tsp sage

1/8 tsp curry powder

1 tsp dried mint, crumbled

Mix all ingredients and shape into ½-1 lb logs. Wrap logs in plastic wrap and let cure, refrigerated, for 24 hours. Use as bulk sausage or slice into patties and fry. Freeze what you don’t use.