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Results 21 - 30 of 59 for sausage from venison
Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.
22. VENISON SAUSAGE
Mix all together. Cover and refrigerator for 3 days. Re-mix every day. On the fourth day, shape into 2 inch diameter roll on cookie sheet. ...
Mix thoroughly; chill overnight. Next day add 1 tablespoon liquid smoke. Mix thoroughly. Shape into 2 logs. Bake on cookie sheet 1 hour at ...
Mix well and shape into ... Drain well; remove from foil and re-wrap in fresh ... quantities of meat make loaves larger and longer and just bake longer.
Mix well. Shape into long roll; wrap in aluminum foil (shiny side toward meat). Refrigerate 24 hours. Pierce holes in bottom of foil with ...
Sprinkle combined seasonings over meat cubes in large bowl. Toss well. Grind and stuff into casings.
27. VENISON SAUSAGE
Mix well and form into ... 200 degrees. Note: To sample for taste, after mixing from a small patty and fry or microwave adjust spices to taste.
Grind all the meat and ... thoroughly. Use a sausage stuffer and do not stuff ... its best when fried in skillet until casings are golden brown.
Mix ingredients together well, form into patties.
30. VENISON SAUSAGE
Grind meat to a coarse ... then turn the sausage, reduce heat to 300 ... needed. Reduce heat to 200 degrees, cover and bake for 20 more minutes.
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