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    West Virginina Hickory Smoked Deer Sausage

    Source of Recipe

    Vernalisa's

    List of Ingredients

    -3 lb. deer meat
    -2 lb. pork shoulder
    -5t salt
    -5t pepper
    -5T Marjoram
    -5 cloves of garlic chopped


    Recipe

    -Grind at a medium course, blend together.
    -Cover and let stand overnight.
    -Put in sausage casings.
    -Smoke two to three hours medium to light smoke of hickory, mesquite or apple. (Apple & mesquite are optional) at 150 degrees.

    -Package and pan fry when ready to eat.
 

 

 

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