Try this Deer Sausage I recipe, or contribute your own.
Suggest a better descriptionGrind together the two meats, mix thoroughly. Add measured water. Mix spices thoroughly and mix well into meat mixture. If sausage is to be smoked, omit the liquid smoke. You may stuff sausage into casings, making 6-8" links, or make into patties for freezing. To cook, place in a frying pan with a cover, adding water to the 1/3 mark on the sausage. Boil for 15 minutes covered, then remove. Drain most of the fat from the pan; replace sausage and brown. Make gravy in pan after sausage done. Posted to MC-Recipe Digest V1 #1050 by valerie@nbnet.nb.ca (valerie) on Jan 29, 1998
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Serving Size: 1 Serving (11883g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6500 | ||
Calories from Fat: 861 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 95.6g | 127 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 25.9g | ||
Polyunsanturated Fat 29.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1101.4mg | 38 % | |
Potassium 31292.3mg | 823 % | |
Total Carbohydrate 1616.5g | 475 % | |
Dietary Fiber 657.4g | 2630 % | |
Sugars, other 959g | ||
Protein 271.8g | 388 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6500
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