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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Venison Sausage
      Yield: 1 Servings
      4 lb Venison
      1 lb Beef
      2 lb Lean pork
      1 lg Onion
    1/2    Peck potatoes (about 4
           .. quarts)
      2 tb Salt
    1/2 ts Pepper
      1 ts Allspice
           Sausage casings
  Grind together all the meats with the onion. Next
  grind the potatoes and mix them with the meats.
  Add spices and mix thoroughly. Use a sausage
  stuffer, fill casings, but not too full. Tie the
  ends with string; put into a large kettle of cold
  water and bring to a boil. Cook for about 1 hour,
  being sure to prick each sausage with a fork after
  boiling 10 minutes. Drain and cool. Tastes best
  when fried in butter till casings are a light

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:25:46 EDT