5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning

SEASONING: Dan-Dee Seasoning Metairie Louisiana Mix ground meats with
seasoning and form into patties 3″ in diameter, 3/8 ” to 1/2 ” thick. Place
patties on squares of waxed paper, four high, and place six squares in a
plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds
of meat used.

IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat
pork, This gives smoked flavor to sausage.

Makes a very lean sausage which needs water to cook.

Recipe date: 01/16/88

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000