Venison Sausages.
- 5 lbs. lean venison.
- 2 lbs. fat salt pork.
- 5 teaspoonfuls powdered sage.
- 4 teaspoonfuls salt.
- 4 teaspoonfuls black pepper.
- 2 teaspoonfuls cayenne.
- 1 small onion.
- Juice of one lemon.
Chop the meat very small, season, and pack in skins or small stone jars. Hang the skins, and set the jars, tied down with bladders, in a cool, dry place.
Fry as you do other sausages.