"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Venison Summer Sausage Recipe

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This recipe for Venison Summer Sausage, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Breid
Added: Friday, March 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
15 lb venison
10 lb very lean pork
Summer sausage seasoning
8 summer sausage casings
Box mustard seed

Directions:
Directions:
Mix together and put in refrigerator for 24 hours. Put in 160 oven for about 6 hours or until internal temperature reaches 150, digital thermometer works best. Then put in ice cold water for 15 minutes (an important step). Finish cooling in refrigerator then cut in hunks and wrap.

Personal Notes:
Personal Notes:
This was a favorite sausage Mary & Marvin Wegscheid served for a snack when we visited relatives in the evenings between Christmas and New Years.

 

 

 

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