Organ meats (was SC - Hedgehogs)

[LrdRas at aol.com]

In a message dated 12/17/98 12:23:45 PM Eastern Standard Time,
pndarvis at execpc.com writes:

<<  Ras, you stated you
 added organ meats to your vension sausage, did it add to the consistancy for
 better or worse?  how about flavor? >>

It's hard to say whether it was better or worse. I  thought it was good. :-)

Here's my recipe:

Venison Sausage

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Ingredients 
15 pounds venison, cut into chunks and strips
7 pounds lean ground pork 
1 whole deer liver, fried until half done
1 whole deer heart, cut into chunks
1/4 cup brown sugar
2 tablespoons white pepper, ground 
1 1/2 cups oatmeal
3 medium onions, cut into eigths
2 tablespoon nutmeg, ground 
4 tablespoons dried sage 
2 tablespoon black pepper
1 tablespoon Garlic powder
1 tablespoon mace, ground
1 tablespoon Ginger, ground
3 tablespoons mustard seed, ground
1/2 cup salt
1 quart cold water
3 Eggs

Run  venison, liver, heart and onions through the grinder twice. Mix all the
ingredients together until very well blended.Run through the grinder again
with sausage funnel attached, filling casings. Make links in stuufed casings
every 4 inches.

In a large pan heat 2 or 3 inches of water to about 175 deg.  Immerse sausages
in water. and cook until internal temperatures reach 150 deg F. Drain. Cut
links apart. Cool. Package and store in the refirherator or freeze until ready
to use.

Ras
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