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Deer Sausage Peperone



Categories: game
Yield: 1 servings
5 lb deer, ground
5 lb pork butt, ground
1 lb pork fat, ground
2 1/2 oz sausage seasoning


SEASONING: Dan-Dee Seasoning Metairie Louisiana 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 a plastic zip-loc bag and freeze. Recipe makes 78 patties when 5-5-1 pounds of meat used.
IMPROVE by using smoked sow belly (Kroger, bacon department) instead of fat pork, This gives smoked flavor to sausage.
Makes a very lean sausage which needs water to cook.













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