Summer Sausage

Soups, Salads & Side Dishes

Ingredients:

  • 2 pounds ground venison
  • 1 cup water
  • 3 tablespoons quick cure salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/2 teaspoon mustard seed
  • 1 tablespoon liquid smoke

Instructions:

Mix all ingredients well. Shape on aluminum foil in two rolls. Twist ends of rolls to secure. Refrigerate for 24 hours. Place in kettle and cover with water and boil 1 hour. Remove and punch holes in foil to drain water.

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