UNCLE BYRON'S GAME SAUSAGE from "Savoring the Seasons of the Northern Heartland" by Beth Dooley and Lucia Watson (Alfred A. Knopf, 1994).
St. Paul Pioneer Press 3 pounds venison or any other game meat (see cook's note) 1 pound bacon 2 cups peeled, finely chopped onion 1 red bell pepper, seeded, deveined and finely chopped 1 cup finely chopped fresh parsley 2 tablespoons finely chopped garlic 2 tablespoons seeded, finely chopped fresh hot chile peppers 2 teaspoons crushed, dried hot red pepper 2 teaspoons freshly ground black pepper 2 teaspoons dried thyme 1/4 cup fennel seed 1/2 teaspoon ground allspice 1 tablespoon salt To make the sausage: In food pro-cessor fitted with steel blade or in meat grinder, coarsely grind meat and bacon with onions. Turn meat into bowl. Using hands, if necessary, mix in bell pepper, parsley, garlic, chile peppers, red pepper, black pepper, thyme, fennel, allspice and salt until seasonings and flavors are evenly distributed. To cook sausage: Shape into individual patties. Saute or grill until inside is no longer pink. Or crumble large portion of sausage meat into large skillet and cook until it is no longer pink. Cook's note: Keep bacon and meat very cold; they are easier to grind. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
