Ingredients for Deer Sausage Peperone recipe
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.
Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, deer, Deer Sausage Peperone, food, Foodist Networks, Global Fusion Americana, Peperone, Recipes, Sausage