Archive recipe

Venison Sausages

Name: Venison Sausages
Ingredients: 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

A historic early American dish of lean venison, fat salt pork, powdered sage, black pepper and cayenne. Adapted from Venison Sausages, from Common Sense in the Household (1871).

Adapted from Venison Sausages, in Common Sense in the Household (1871), preserved in the Open Recipe Archive's Ye Old American Recipe Book collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/ye-old-american/recipes/venison-sausages-2.md.

The dish

3 of 8 items checked

Venison Sausages

www.gutenberg.org

3 of 8 items checked · 3 aisles

Produce

1 smallonion
1lemonChecked by You

Meat & Poultry

5 lblean venison
2 lbfat salt porkChecked by You

Spices & Seasoning

5 tsppowdered sage
4 tspsalt
4 tspblack pepperChecked by You
2 tspcayenne

Cooking Instructions

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

Adapted from Open Recipe Archive · Common Sense in the Household (1871; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)