Summer Sausage
Source of Recipe
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List of Ingredients
5 pounds wild game
2 1/2 pounds lean pork
1/2 pound morton tender quick
1 clove garlic -- crushed
4 tablespoons black pepper
4 tablespoons sage
2 tablespoons sugar
1 tablespoon whole white pepper
Recipe
Preparation:
Cut wild game and pork into small cubes and store in freezer at 5 degrees or less for 20 days. This is to kill any disease that might be present in the meat. Thaw meat and run through medium blade of food grinder. Thoroughly mix the seasonings into the meat and run through grinder using fine blade. Let sausage set in refrigerator for 4 days. Stuff into sausage casings. Sausage may be hung to dry and used or may be lightly smoked to enhance flavor. Summer sausage will keep without refrigeration.
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