Dad's Venison Sausage
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- 5 lb
- venison hamburger or beef hamburger
- 1/4 c
- tender quick salt
- 1/2 c
- teriyaki sauce
- 2 Tbsp
- liquid smoke flavoring
- 2 tsp
- course pepper
- 2 tsp
- garlic powder
"get your feet into it"
Put in refrigerator and leave overnight.
Pour over top of burger: teriyaki sauce, liquid smoke, pepper and garlic powder.
You may add extra seasonings: couple of shakes of Old Bay or Greek seasoning.
Divide into 3 loafs. Set each loaf on a sperate piece of suran wrap (15" long). Shape each loaf into about 7"to 8" long. Bring sides up and wrap. Do not fold over ends. Roll loaf on counter to shape into 12" to 13" long. Fold ends over and repeat with remaining loafs. Put on board or cookie sheet and refrigerate for 24 hours.
Bake at 200 degrees for 4 to 5 hours.
Cool completly. Store in a ziplock. Can be frozen.