Pork & Venison Sausage

On the venison make sure the fat, ligaments & tissues are all trimmed from the meat. Grind together the venison, pork meat & onion. Do not use to lean of a pork meat; fat is needed to keep the sausage moist when cooking. Season with salt, peppers, & lemon juice. Chop the onion tops & add to the sausage mixture. Put into casings or fry as patties or meatballs. This freezes nicely. Use in gumbos, stews, Jambalaya, rice & gravy or add sage spice in your meat mixture & use as a breakfast sausage.

Lynn Byers McClellan