(Taken from a book in .brf format on my Pac Mate, "The White House Family Cookbook"), written by Henry Haller:
Fortunately, it was not my duty to prepare President Johnson's own recipe for deer sausage, which he liked to send to members of his staff and a few favored journalists at Christmastime, accompanied by little packages of the sausage and the following note: "GREETINGS FROM THE DEER COUNTRY OF TEXAS. We hope your holiday season will be moore delectable because of our hunting season. In Texas, from November 15 on, the hills are alive with the sound of hunters. Here is the result, killed this year by our trusty rifles on the LBJ Ranch." President Johnson liked to eat deer sausage himself, either as a snack on hot biscuits or as part of his favorite Sunday breakfast menu; chilled melon, scrambled eggs and deer sausage, hominy grits, homemade biscuits, and hot (real hot!) coffee. Makes about 200 pounds of sausage. One-half deer One-half hog 25 ounces salt 20 ounces black pepper 8 ounces ground red pepper 2 ounces ground sage Sausage casings 1. Remove the meat from the deer and hog carcasses and put through a grinder. 2. Combine the meats and mix in the seasonings. Pack into sausage casings. 3. Place the uncut sausages in open pans with a small amount of water. Bake at 400 degrees for 10 minutes, then turn and bake for 10 minutes more. 4. Slice into inch-long pieces and serve. --- Shepherds are the best beasts, but Labs are a close second. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
