Mennonite venison sausage recipes?
I'm just wondering if anyone has done a fairly traditional mennonite/farmer sausage with venison? I spent the last few years working in Saskatchewan, and having a freezer full of delicious mennonite sausage. Now I've run out, and I want more. I know it's made up of a cure, salt and pepper, and then usually cold smoked. I'm thinking of trying a batch with 30-40% pork fat, and see how it turns out. Anyone have any experiences they would be kind enough to share?
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