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Tip: Try smoke sausage for more results.
Results 1 - 10 of 18 for deer smoke sausage
Mix deer burger, spices, oats and 2 ... absorb excess liquid. Cool before slicing. Wrap excess rolls in foil. Place in plastic bags and freeze.
Mix all ingredients thoroughly in ... 350 degrees. Place sausage on a rack in foil ... cool before slicing. Serve cold or at room temperature.
Pick over and soak dry ... and beans. Cook deer burger and sausage together until done, drain off ... in a 350 degree preheated oven for 1 hour.
Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. ...
Mix together like a meat ... another 24 hours. Mixing beef and deer together makes the deer go farther and less fat then just beef. This goes fast.
Mix all ingredients and roll in foil, shiny side in. Refrigerate 24 hours. Stick holes in bottom of foil. Place on oven rack. Set oven at ...
Mix and knead like bread for 5 minutes. Cover and refrigerate at least 24 hours but no longer than 36 hours. Bake on broiler pan, cookie ...
Mix all ingredients together very thoroughly and cover bowl and refrigerate. Each day for 3 days take out of refrigerator and knead or mix ...
9. DEER SAUSAGE
Mix ingredients well and let stand in refrigerator for 24 hours. Mix again and let stand in refrigerator for another 24 hours; mix again ...
10. SUMMER SAUSAGE
Mix well and divide into 2 portions (1 lb. ea.). Roll in foil (shiny side out) and refrigerate for 24 hours. Poke holes in bottom of foil ...
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