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.
Remove casings from sausage. Heat a large Dutch oven
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.
Remove all fat from the venison.
Venison fat is strong and musky
ool.
Put the ground venison, sausage, eggs, salt, pepper, parsley, onion
ith press and seal refrigerate for 24 hours.
Divide into
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.
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!
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.
Mix the venison and the pork sausage.
Make into patties and fry.
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.
Be sure the fat, ligaments and tissues are all trimmed from the venison.
Use the amount of seasonings listed for 10 pounds of the meat mixture.
Mix all thoroughly.
Make into patties for frying or into rolls for use.
This freezes nicely.
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.
Preheat oven to 350.
Crumble and cook sausage in medium skillet over medium heat until cooked through and browned.
Remove sausage and drain well on several layers of paper towels.
In a large bowl, combine cooked sausage and remaining ingredients; mix well to form a dough.
Shape dough into 2\" balls and place on a ungreased, foil lined baking sheet.
Bake for 12 minutes, or until golden brown.
Serve warm. Makes 2 dozen small biscuits.
Mix all ingredients together well and make into patties. Braise in butter with Cabernet Sauvignon wine, both sides, and bake in a 350\u00b0 oven for 10 minutes or until cooked to your preference.
Tear bread in pieces and place in 1 1/2-quart baking dish. Spread sausage over bread and sprinkle with cheese. Beat eggs, milk, salt and pepper. Add mushrooms. Pour over bread and sausage. Bake at 350\u00b0 for 30 to 35 minutes.
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.