CANNED VENISON SAUSAGE

Canned Venison Sausage image

Provided by Stormy Stewart @karlyn255

Number Of Ingredients 7

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2 pound(s) trimmed deer or other big game meat
1 pound(s) lean bacon ends or slab pieces
1 1/2 teaspoon(s) salt
1 teaspoon(s) cayenne pepper
1 teaspoon(s) ground ginger
2 teaspoon(s) dried crushed sage
1/2 teaspoon(s) ground black pepper

Steps:

Course grind game meat and bacon place in large bowl. Mix in rest of ingredients. Regrind mixture; form into patties and quick fry in skillet, browning outside. Inside need not have to be done as it will cook through while being canned. Place patties in large mouth pint canning jars. Seal and can in pressure canner for 45 minutes at 15 pounds pressure. If you don't want to can it, you can still freeze it up in patties and cook them anytime.
You'll have a lot of space inside the jar. And you probably notice that those nice looking patties, now look like meat balls. Do not dispair, they taste good no matter what they look like. And they warm up quick in a microwave or in a skillet in deer camp next year.