12-18-2004, 03:20 AM
2lbs lean ground Venison
2Tbs Tender Quick (type of curring salt found at grocery)
1/4tsp Onion powder,
1/8tsp Garlic powder,
1-1/2tsp Liquid smoke,
1cup Water.
Combine all ingredients together well, and divide into 3-4 even amounts. Shape into rolls and wrap with plastic wrap. Refrigerate for 24 hours.
Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan (so that the grease can drip off). Refrigerate and serve..
Be sure to freeze any sausage that is not going to be consumed within a few days.. (tip) Make sure that all utensills including your hands are cleaned well before making your sausage.
Try this sausage instead of your regular breakfast sausage.[size 1] [/size]
2Tbs Tender Quick (type of curring salt found at grocery)
1/4tsp Onion powder,
1/8tsp Garlic powder,
1-1/2tsp Liquid smoke,
1cup Water.
Combine all ingredients together well, and divide into 3-4 even amounts. Shape into rolls and wrap with plastic wrap. Refrigerate for 24 hours.
Unwrap and bake at 300 degrees for 1 hour on a broier type rack or pan (so that the grease can drip off). Refrigerate and serve..
Be sure to freeze any sausage that is not going to be consumed within a few days.. (tip) Make sure that all utensills including your hands are cleaned well before making your sausage.
Try this sausage instead of your regular breakfast sausage.[size 1] [/size]