Ingredients Jump to Instructions ↓

  1. 6 1/2 pound lean venison

  2. 3 1/2 pound ground pork meat

  3. 4 ounces salt

  4. 1 ounce black pepper

  5. 1/2 ounce red cayenne pepper

  6. 1 large onion

  7. 1 lemon juiced

  8. 1-bunch scallion s

Instructions Jump to Ingredients ↑

  1. 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.

  2. Lynn Byers McClellan


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