Books Bygone

Tuesday, February 7, 2012

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.

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