Venison Country Sausage

67 lb venison
33 lb pork
5 oz black pepper
30 oz salt
1 lb coriander
2 lg bulbs garlic, or to taste


Grind venison and pork after mixing with dry ingredients. Grend coarsely, not too fine. When ground, mix well, (fry a battie to taste). Stuff into casings (beef) and hang up to dry and smoke.

Do not over smoke. Smoke slowly each day until desired smoke flavor is reached. If dry sausage is desired, allow to hang until thoroughly dry about 30 days or more. Place in freezing compartment of freezer for another 30 days.

Ready to eat as desired. If fresh sausage rather than smoked is desired, sausage may be kept frozen for a short period of time and cooked as desired.

Deer Sausage I

Yield: 1 servings

10 lb deer meat, lean
10 lb pork, fresh, lean
3 oz water
1 oz pepper, black
3/4 oz ginger, ground
1 1/4 oz nutmeg
1/2 oz allspice
1/2 oz paprika
2 ts garlic powder
12 oz salt
1/2 lb dried milk
2 1/2 ts liquid smoke

Grind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing.

To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done.