Here's a recipe my wife and I like to make deer sausage. You can also use regular hamburger, but we always use deer burger. Your deer meat needs to be ground like hamburger for this recipe. We got it from the Kansas Farm Bureau:
2 Lb deer hamburger
1 cup water
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon mustard seed
2 tablespoon liquid smoke
3 tablespoon Morton Tender Quick curing Salt
1 teaspoon pepper
Mix together; wrap in foil, shiny side out, in an 2 inch Roll. (We make ours a 2 inch roll by about 1 ft, to 14 inches long) Place in refrigerator for 24 hours. Poke holes with toothpick before baking. Place on broiler pan with water in pan. Bake at 350 degrees for 90 minutes.
It is real good hot, but after refrigerated makes a really nice deer sausage. Hope you like it, we sure do.
with toothpick before backing. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
I'm eating some right now.........
