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Results 11 - 20 of 38 for pork venison sausage
Mix meat and other ingredients well (use hands if desired to mix as well as forming meatballs). Make meatballs into whatever size, shape or ...
Mix all ingredients and place in baking dish. Top with a mixture of brown sugar, mustard and catsup. Bake at 350°F for 1 hour. You may ...
13. VENISON SAUSAGE
Mix all ingredients well in a large bowl. Cover and refrigerate. Remove in 24 hours and remix well. Return to refrigerator for 3 days. ...
Make into 1/2 pound loaves. Set overnight. Ready to fry for your breakfast.
15. 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 ...
Mix everything together. Shape into balls. Place in baking dish. Bake 30 minutes. Take out of oven. Cover with 1/2 cup brown sugar and 1/2 ...
17. VENISON SAUSAGE
Mix all of the ingredients well and make into patties. Note: Good idea to grind the pork and venison together, grinding twice.
18. SUMMER SAUSAGE
Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs ...
19. VENISON SAUSAGE
Mix all spices together first. ... dry surface, mix venison and pork butt together by hand. When ... COOKING INSTRUCTIONS: If sausage is in casing, place desired ... cooked thoroughly before serving.
20. SUMMER SAUSAGE
Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in ...
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