Venison Sausages.
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.
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.