5 LB deer, ground
5 LB pork butt, ground
1 LB pork fat, ground
2 1/2 oz Dan-Dee Seasoning
Mix ground meats with seasoning and form into patties 3" in diameter, 3/8 " to 1/2 " thick. Place patties on squares of waxed paper, four high, and place six squares in plastic Ziploc bag and freeze. Recipe makes 78 patties.
IMPROVE by using smoked sowbelly instead of fat pork, this gives smoked flavor to sausage. Makes a very lean sausage, which needs water to cook.
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