South Lincs Wild Venison Sausages

From Mill Farm Shop Nr Bourne

Ingredients

15Kg Meat (13kg Venison, 2Kg Fat Pork)
200gms Salt
40gms Pepper
45gms Sage
1kg Bread

Method

Dice meat and mix with bread (soaked). Thoroughly mix with seasoning. Mince once and fill into skins. Link and hang in a cool place for at least 24hrs before eating. Approx 300 sausages.

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