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