- 2 pounds [1 kg] ground venison
- 1 pound [454 g] salted pork fat
- 2 tablespoons [30 g] butter
- 1 large onion, finely chopped
- 1 cup [250 mL] white part bread pieces
- 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 together venison and salted pork fat 3 times though a meat grinder; mix until very well blended.
- Fry finely chopped onion into melted butter.
- Soak bread pieces in cream.
- Grind fried finely chopped onion and bread pieces into meat mixture; thoroughly mix together.
- Well mix in pepper, salt, beaten eggs, chopped parsley, sage, savory and cinnamon, until almost creamy.
- Shape mixture into sausages or patties.
- Brown sausages or patties into melted butter over low heat, for 20 to 25 minutes.
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