Roll sausage in small balls and place on the outer edge of bacon rack or round plate with paper towels under and over sausage.
Microwave for 45 seconds for each sausage ball.
Cook Sausage in skillet or dutch oven over med. heat, turning often until brown, about 10 minutes remove.
Saute onion, garlic and green pepper in Olive Oil until tender and browned. Add tomatoes, seasonings and sauces. Blend well.
Return sausage to skillet and bring mixture to a boil. Lower temperature.
Simmer, covered, stirring occasionally for 15-18 or until mixture has reduced.
Stir in cooked noodles, and serve.
Grind venison, bacon, and chicken breasts through
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.
Remove casings from sausage. Heat a large Dutch oven
Remove all fat from the venison.
Venison fat is strong and musky
ix 15-37 pounds of sausage. (Note:We use a large
lightly brown venison and sausage in olive oil with garlic.
Mix remaining ingredients in crock pot.
Add meat (browned) and cook on low for 8 hours or high for 6 hours.
Cook egg noodles separately.
Serve over cooked egg noodles.
Mix the venison and the pork sausage.
Make into patties and fry.
In a bowl, mix egg, beer, salt, garlic and bread until soft. Add and mix thoroughly, venison, sausage and veggies.
Shape into something and place in center of cooking dish.
Cover with catsup. Put butter on potatoes and place around meat loaf.
Cover and cook at medium-low for 4 to 5 hours.
Enjoy!
Cut venison and pork into small chunks for the grinder.
Add all the seasoning; mix thoroughly and put through the grinder using a medium blade.
Pack the meat in sausage bags or casing and hang it for long smoking at low temperature.
If you wish, the meat may be stored in freezer and used as you would pork sausage but smoking certainly adds to the flavor.
ool.
Put the ground venison, sausage, eggs, salt, pepper, parsley, onion
Saute white onions, then scramble with the eggs.
Add cheese and venison sausage or salami.
Serve immediately.
Brown venison.
Saute mushrooms and onion.
Combine all ingredients; season to taste with Tony's.
Chill all meat so it will grind better. Cut venison and pork into 1-inch cubes and spread on a large cookie sheet. Grind beef fat through 3/8-inch plate and spread over the cubed venison and pork. Mix salt and other spices in a tightly covered jar, then sprinkle over meat mixture. Grind entire mixture, using 3/16-inch plate on a grinder, then mix thoroughly with your hands.
Coarse grind for the pork and the venison.
Mix seasonings with water.
Pour in water and mix with meat.
Let sit in refridgerator over night.
Stuff and Smoke 3 hrs at 165.
note: I usually freeze the links, and smoke them when before I eat them.
Mix everything together well.
Separate into 1 pound packages and freeze.
You can use this in any recipe or as you would use pork sausage.
*May substitute package of frozen sliced carrots.
Grind all meat fine.
Mix all ingredients.
Put into casings or fry as country sausage.
Grill the sausages on a hot BBQ & slice.
Mix together with all remaining ingredients & toss gently.