- 2 pounds [1 kg] ground venison
- 1 pound [454 g] salted pork fat
- 2 tablespoons [30 ml] butter
- 1 large onion, minced
- 1 cup [250 ml] white part of bread
- 1 1/2 cups [375 ml] cream [15% m.s.g.]
- 3/4 teaspoon [3.75 ml] pepper
- 1 1/2 teaspoons [7.5 ml] salt
- 2 eggs, beaten
- 2 tablespoons [30 ml] chopped parsley
- Pinch of sage
- Pinch of savory
- 1 teaspoon [5 ml] cinnamon
- Butter
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- Grind venison and salted pork 3 times though a meat grinder; mix until very well blended.
- Fry onion in melted butter.
- Soak bread in cream.
- Add onions and bread into ground meat mixture; thoroughly mix.
- Add pepper, salt, beaten eggs, parsley, sage, savory and cinnamon.
- Mix well, until almost creamy.
- Shape into sausages or patties.
- Brown in melted butter, over low heat, for 20 to 25 minutes.
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