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Results 31 - 40 of 59 for sausage from venison
31. VENISON SAUSAGE
Grind and mix well. Stuff ... hour, turning once. Can also be cooked at a slow rolling boil 1 hour. (From the Jolly Fisher Restaurant, Duluth, MN.)
32. VENISON SAUSAGE
Use good pork casings. Soak casings in warm water, rinse good. Fry or use on grill.
33. VENISON SAUSAGE
Mix all ingredients together; let stand in refrigerator for 24 hours. Mix again; refrigerate another 24 hours. Shape into 3 equal size ...
34. VENISON SAUSAGE
Mix ingredients well, cover and refrigerate. Remix in 24 hours and refrigerate for 3 days. After 3 days shape into five rolls. Bake in oven ...
Add seasoning to meat; grind together and form into 1 pound rolls; wrap and freeze. Slice as needed.
CORN BREAD: Preheat oven to ... vegetables soften. Add sausage; cook 10 minutes until ... Bake 40 minutes until top is toasted. Makes 17 cups.
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 ...
38. SUMMER SAUSAGE
In a large bowl combine all ingredients and form into 2 logs. Wrap each log with aluminum foil - shiny side out. Refrigerate for 24 hours. ...
39. 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.
40. SUMMER SAUSAGE
Mix as meatloaf. Divide meat into 3-4 portions on aluminum foil and shape into logs and roll. Securely twist each end. Put in refrigerator ...
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