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Results 11 - 20 of 32 for smoked venison sausage
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 ...
13. 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 ...
14. SUMMER SAUSAGE
Mix all ingredients. Refrigerate, mix once a day with hands for 3 days. On the 4th day make into 3 rolls - wrap in tin foil. Place on oven ...
Assemble seasonings in water and let set for 1 hour. Add to meat, mix thoroughly. Shape into flour logs and refrigerate 24 hours. Bake on ...
16. SUMMER SAUSAGE
Mix well in large bowl. ... bags to mix sausage. On fourth day, form ... rolls. Put on broiler pan. Bake at 150 degrees for 8 hours. Can be frozen.
17. VENISON SAUSAGE
Cut meat in pieces and after mixing with other ingredients, put through meat grinder. Form into patties. Pan fry or broil. Patties can be ...
18. VENISON SAUSAGE
Can substitute season pepper (3 tablespoons). Mix all ingredients and put in refrigerator. Mix well once a day for 3 days. The fourth day, ...
Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with ...
20. VENISON SAUSAGE
Mix together in bowl meat and liquid smoke. Mix dry ingredients then ... into 3 to 5 inch chunks. Wrap in freezer paper and freeze until needed.
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