*Makes 1 pound of sausage
30% pig fat, ground (grind when fat is frozen)
70% venison, ground
1 t. pickling salt (non-iodized)
1/4 t. pepper
1/4 t. paprika
1/4 t. nutmeg
1/8 t. ginger
1/2 t. thyme
1/2 t. rubbed sage
2 oz. water
Mix well.
No comments:
Post a Comment