German Venison Sausage
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5 lbs. lean ground venison
3 tbsp. salt
1 tbsp. pepper
2 tbsp. thyme
1 tbsp. tarragon
5 lbs. ground pork (40%)
3 tbsp. sugar
1 tbsp. msg

Combine all ingredients. Grind several times through the fine blade of a grinder. Form patties or little balls for hors d'euvres. Saute in bacon fat. Frozen, this recipe will keep well up to 6 months.

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