deer sausage peperone

SEASONING: Dan-Dee Seasoning Metairie Louisiana Mix ground meats with seasoning and form into patties 3" in diameter, ⅜ " to ½ " thick.

Place patties on squares of waxed paper, four high, and place six squares in a plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds of meat used. IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage. Makes a very lean sausage which needs water to cook.

Recipe date: 01/16/88 From : Sallie Krebs