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.
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.
Cut sausage in hunks.
Brown in frying pan.
Cover with barbecue sauce.
Simmer for 15 to 20 minutes.
Serve with hot biscuits and grits.
Make Sausage Mix:
Chop sage and garlic (
eggies.
For the Sausage, Shrimp and Pepper Mix:
Heat the
In bowl mix pastry mix.
Roll out on floured board.
Open package of sausage mix; cut in half.
Roll out length of pastry. To form pasties or apple puffs, cut in size of 3 inches.
Place on greased baking sheet.
Brush with melted butter.
Bake at 350\u00b0 for 20 to 25 minutes.
lastic mixing tub.
Place sausage casings in bowl of warm
Grind meat together.
Add remaining ingredients.
Mix well. Stuff sausage in casings and smoke until done.
1.) mix all the ingrediants together.
2.) form into balls how ever sixe you want.
3.) Brown in the oven at 375 for approximately 25 Minutes. If you want, I sometimes skip the because I want to cook them all day in the crock pot on high. This makes them more tender, but if you want them sooner than that, I brown them in the, then put them in the crockpot for about 3 to 4 hours.
4.) after browning, put in the crockpot on high and add your favorite spaghetti sause. and cook for 3 to 4 hours on high.
Grind all ingredients together, two, maybe three times.
Mix well.
Put in covered container in refrigerator for about three days so flavors can blend.
Divide into 10 (1-pound) packages and freeze.
Yields 10 pounds.
Mix all ingredients.
Shape into long roll.
Wrap in foil and seal.
Set in refrigerator for 24 hours.
Bake 1 1/2 hours at 325\u00b0.
Doesn't get any more simple than this!
Mix all ingredients except egg in bowl.
Refrigerate for 1 to 4 hours.
Mix in egg if desired.
Make into 3-4 inch patties, 1 inch thick
Cook on grill or stove top as you would for hamburger patties.
Brown the sausage in a large skillet over
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.
Preheat oven to 325\u00b0 .
Lightly grease a baking sheet.
Knead by hand to mix ingredients.
Shape into 1 1/2-inch balls.
Place on cookie sheet.
Bake 25 to 30 minutes.
Let drain and serve hot. This dough can be frozen for later baking.
Makes up to 56 balls.
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.
Grind meat one time.
Mix all ingredients in very well. Wrap in freezer wrap
and
freeze.
To
prepare,
slice, while partially frozen, into 1/2-inch thick patties.
Fry until well done.
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 all ingredients well.
Refrigerate for 24 hours.
Roll into 8 rolls.
Be sure to pack and roll firmly.
Place on broiler pan. Bake in low oven (150\u00b0) for 8 hours.