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.
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.
ightly with mustard.
Cut sausage in half crosswise.
Place
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
In Dutch oven or heavy pot, cook sausage in oil until brown on all sides.
Remove sausage.
Cook garlic, celery, and onion with thyme and rosemary in the same oil until tender.
Add broth, crushed red pepper and sausage.
Heat to boiling; reduce heat.
cover and simmer 30 minutes.
Add beans and brown sugar and cook 10 minutes longer.
Garnish with sliced green onions.
Heat a large skillet over medium-high heat. Add sausage; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until the onion has softened and turned translucent, about 5 minutes. Add cabbages season with salt and pepper. Cook and stir until cabbage is translucent and limp, 6 to 10 minutes.
Cook pasta.
On another burner, in a large non-stick skillet saute the sausage, mushrooms, garlic, and basil in oil until mushrooms are tender.
Drain pasta and add to the sausage mixture.
Add tomatoes, salt, and pepper.
Toss gently and heat through.
In a slow cooker, combine chicken, leek, garlic, parsley, salt and pepper.
Top with beans and sausage.
Add white wine.
Cover and cook on low 6 to 8 hours until chicken is tender.
Serve with crusty french bread.
Delicious.
In large saute pan with a lid,saute cabbage, onion& apple in margerine& oil until cabbage is tender about 15 minutes.
Add sausage.
Saute another 10-15 minutes.
Add apple cider simmer covered 10 minutes.
5 servings.
Serve with mashed potatoes& Dijon mustard if desired.
lastic mixing tub.
Place sausage casings in bowl of warm
Cube deer meat into 1-inch pieces.
Season with salt and pepper.
Put meat into a large Ziploc bag to marinate for 2 hours in icebox.
Brown meat and sausage; remove and drain off the fat. Add onion, bell pepper and garlic.
Cook for 2 to 3 minutes.
Stir in meat and enough water to cover meat, adding steak sauce, tomato sauce and Ro-Tel.
Cover and cook for 2 hours.
Season to taste. Add parsley 30 minutes before serving.
Mix two parts Wicker's with one part dressing. Place deer in a Ziploc bag and cover with marinade. Remove excess air from bag and seal. Allow meat to marinate in refrigerator 6 to 8 hours, flipping bag over half way through time. Remove meat from marinade and wrap bacon around meat. Secure with toothpicks. Cook on smoker according to smoker's directions. This tastes best if not overcooked. Remove at 130\u00b0 to 140\u00b0 for medium rare. (I use a digital meat thermometer.)
To onions add green apples, smoked sausage, apple juice , brown sugar and
In a large bowl thoroughly combine all ingredients, and roll into a log.
Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.
Place sausage in large skillet with water.
edium-high heat. Add the sausage and saute for 5 to
Flour deer after salting and
peppering.<
Heat 1 t of oil in large non-stick skillet over medium-high heat until hot.l Cook sausage 1 to 2 minutes or until lightly browned. Remove from pan and keep warm.
Add remaining oil with peppers, onions and garlic; cook stirring frequently until vegetables are ttender, about 7 to 10 minutes.
Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constanly. Serve over prepared yellow rice.
Grind meat together.
Add remaining ingredients.
Mix well. Stuff sausage in casings and smoke until done.