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Results 21 - 30 of 32 for smoked venison sausage
Mix well. Make into 3 rolls. Wrap in wax paper. Chill 24 to 36 hours.
22. VENISON SAUSAGE
Mix ingredients thoroughly. Make into 3 sausages and wrap with aluminum foil. ... degrees for 1 1/2 hours. Store in refrigerator after cooling.
23. 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. ...
24. VENISON SAUSAGE
Cut meat in pieces and after mixing with all other ingredients put through fine blade of chopper twice. Form into 3 inches patties 1/2 inch ...
25. VENISON SAUSAGE
Mix well and form into 5 (2 pound) rolls. Refrigerate 48 hours. Place on a broiler pan and bake for 8 hours at 200 degrees. Note: To sample ...
This makes strong garlic flavor; can use less. Mix together well; use hands. Cover and refrigerate overnight. Second day, mix and make ...
Mix ingredients thoroughly. Shape into rolls no thicker than 1 1/2 inch diameter. Refrigerate wrapped rolls for 24 to 36 hours. Bake on ...
28. SAUSAGE
Mix all together well. Take a 15 x 18 inch piece of aluminum foil divided in half. Divide meat in half and put on each piece of foil. Shape ...
29. SAUSAGE
Mix well once a day ... degrees for 8 hours. Turn several times. May want to put in smoke after cooking the 8 hours. Smoke approximately 2 hours.
30. VENISON SAUSAGE
Mix all ingredients together; let stand in refrigerator for 24 hours. Mix again; refrigerate another 24 hours. Shape into 3 equal size ...
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