Sausage from Venison - Recipes - Page 6

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Results 51 - 59 of 59 for sausage from venison

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51. 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 ...

52. 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 ...

53. SALAMI SAUSAGE

Mix all seasonings together in a cup. Mix well. Flatten out hamburger and sprinkle with seasonings. Work in with fingers. Place in ...

54. 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 ...

55. HAMBURGER SAUSAGE

Mix ingredients thoroughly. Shape into rolls no thicker than 1 1/2 inch diameter. Refrigerate wrapped rolls for 24 to 36 hours. Bake on ...

56. SAUSAGE

Grind meat. Add flavoring materials. Put into casings or patties.

57. HAMBURGER SAUSAGE ROLLS

This makes strong garlic flavor; can use less. Mix together well; use hands. Cover and refrigerate overnight. Second day, mix and make ...

58. SAUSAGE

Mix well once a day for 3 days. Keep covered and refrigerated. On the 4th day form into compact rolls. Place on broiler pan. Bake at 150 ...

59. DEER SAUSAGE

Mix well and put into casings. Smoke. Bake in 275 degree oven for 2 hours. Put pan of water in bottom of oven to create moisture. The meat ...

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