Canned Venison Sausage
- 2 lb
- trimmed deer or other big game meat
- 1 lb
- lean bacon ends or slab pieces
- 1 1/2 tsp
- 1 tsp
- cayenne pepper
- 1 tsp
- ground ginger
- 2 tsp
- dried crushed sage
- 1/2 tsp
- ground black pepper
Regrind mixture; form into patties and quick fry in skillet, browning outside. Inside need not have to be done as it will cook through while being canned.
Place patties in large mouth pint canning jars. Seal and can in pressure canner for 45 minutes at 15 pounds pressure.
If you don't want to can it, you can still freeze it up in patties and cook them anytime.
And you probably notice that those
nice looking patties, now look like meat balls.
Do not dispair, they taste good no matter what
they look like. And they warm up quick in a microwave
or in a skillet in deer camp next year.