5
lb deer, ground
5
lb pork butt, ground
1
lb pork fat, ground
2
1/2 oz sausage seasoning
SEASONING:
Dan-Dee Seasoning Metairie Louisiana Mix ground meats with
seasoning
and form into patties 3" in diameter, 3/8 " to 1/2 " 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.