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27

Peppercorn Venison Sausage Recipe

Team JustNorth posted on July 27, 2005 15:45 :: 4695 Views
Servings: 8
Ingredients:
2 pounds ground venison
1 tsp crushed peppercorn
1 tsp crushed mustard seed
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbsp Morton's tender quick salt
Instructions:
Mix well. Form into two rolls and 1 1/2 - 2 inches in diameter, rolling it with aluminum foil to get it nice and round. Let set overnight or 12-18 hours in the fridge.
 
Set oven to 300 degrees. Take sausage and poke several holes thru foil in bottom with fork.
Next fill a pan with 1 - 1 1/2 inches of water. Put sausage w/holes down in the pan.

 

Cook for an hour and a half. Remove from the oven and rewrap with foil. Keeps for 2-3 wks in fridge or 9 months in freezer.



Article Source:
http://justnorth.com/EasyCookingRecipes/tabid/65/articleType/AuthorView/authorID/12/justnorth.aspx

Posted in: Sausage Recipes, Venison Recipes
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