Cut deer sausage roll in thick pieces and then quarter the pieces.
Place in crock-pot.
Mix the rest of ingredients and pour over deer meat.
Cook on low for 6 to 8 hours.
This is a favorite for gathering of family and friends.
lastic mixing tub.
Place sausage casings in bowl of warm
Brown onions, garlic and bell pepper in enough butter to cover bottom of pan.
Add tomato sauce and cook for 30 to 40 minutes. Brown sausage in separate skillet.
When brown, combine both pans and simmer for 1 hour.
Add salt and pepper to taste.
Add water occasionally if liquid level gets too low.
Serve over rice or potatoes.
Serves 4 to 6.
Preparation Time:
2 hours.
Cut sausage in hunks.
Brown in frying pan.
Cover with barbecue sauce.
Simmer for 15 to 20 minutes.
Serve with hot biscuits and grits.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Grind meat together.
Add remaining ingredients.
Mix well. Stuff sausage in casings and smoke until done.
arge skillet.
Remove the sausage with a slotted spoon and
Combine ingredients and put through a meat grinder.
Grind once for pork fat because it loses its texture if handled more; grind sausage made with beef fat twice.
Wrap in 1 pound packages and freeze.
Mix deer burger, beef burger, soup mixes and water by hand until thoroughly combined.
Shape into very thin patties.
Top half of patties with 1/2 slice of bacon.
Cover this with remainder of patties and seal edges.
Grill over hot coals or gas grill until done.
Serve on warm buns with mustard and sliced onion.
While burgers are cooking, sprinkle meat with Worcestershire sauce.
Combine all ingredients.
Form into rolls.
Refrigerate overnight.
Bake at 170\u00b0 for 8 hours, turning every 2 hours.
Do not wrap during baking.
Sausage will form its own skin.
Cool, wrap and freeze.
Mix until thoroughly blended. Mixes better at room temperature. Make small balls and put on lightly greased cookie sheet.
Bake about 20 minutes on 325\u00b0.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink.
Add remaining ingredients; bring to a boil.
Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. If you are in a hurry and don't want to wait for it to thicken up, use the Masa from the 2 Alarm box.
Add salt and pepper to taste.
Makes 6-8 servings.
Brown sausage.
Use a little oleo and saute onions, celery and garlic.
Combine rice and soup.
Bake at 350\u00b0 for 1 hour. Cover with foil.
Grated cheese on top the last few minutes of cooking adds to the taste.
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Add crumbled sausage and cook until no longer
ver medium high heat. Cook sausage until browned on all sides
Preheat oven to 350 degrees F (175 degrees C).
Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
In a large pot, cook sausage over medium heat until brown.
Mix all 3 ingredients by hand.
It works best if sausage and cheese are room temperature.
Mix until it makes one large ball. Pull off small chunks and roll into balls.
Place on greased cookie sheet and bake at 375\u00b0 for 15 minutes.
Makes about 75 balls.
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