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Depression Era Venison Sausage

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 brown.


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