Swedish Venison Potato Sausage
Delicious Potato Sausage Made With Ground Venison
This is a great Swedish old world recipe for venison potato sausage. This Venison recipe is the same recipe my mother, Hazel Johnson, used to fix our large family. Her Swedish venison potato sausage was one of our families favorite meals that was served often when I was a young deer hunter. Believe me when I say, “once you serve this, it will be requested again and again.” Be prepared to be begged to make this venison recipe again and again; it is that good. Make it for breakfast, lunch or dinner. My families favorite meal with this venison recipe is breakfast; once cooked it is seared with butter in a cast iron skillet then served with eggs made in your favorite manner, toast and/or pancakes on the side. Yum! Yum! To Die for!!
Ingredients
Grinding venison meat
1 pound ground venison from that trophy deer
1 pound ground pork sausage or your favorite breakfast pork sausage
2 pounds peeled and ground potatoes (some people will substitute raw shredded hash browns if they don’t have a grinder or food processor)
1 large onion – ground or finely diced
1 tablespoon salt
1 1/2teaspoon coarse ground pepper
1 tablespoon Mrs. Dash’s Herb Seasoning
1/2 teaspoon Chinese style five spice (my variation to recipe)
Preparation
Mix all ingredients well, just like you were making a meat loaf. Place in 2 bread pans; evenly divided, (here again I differ from my mother as she would use casings and take the time to stuff them, then boil until done). Now preheat your oven to 350 degrees. Bake your potato sausage for approximately 1 hour or until all pinkness is gone, be careful not to over cook this great venison recipe.
Serving This Delicious Venison Recipe
For a lunch, dinner, or for any deer hunters meal. Serve it by itself with hard rolls or your favorite bread and beverage. I feel that milk serve with this meal is a must; unless you lactose intolerant. Any leftovers can be used to make a great and unforgettable breakfast for those trophy deer hunters at your camp. Fry the potato sausage in a skillet with butter; brown it to a light golden crust, then serve hot with your favorite eggs, toast, jam and beverage. Yum! Yum!
Trophy Deer Meat
This is just one of the great ways to use up you trophy deer meat. I will take the time and make up a large batch (25 – 30 pounds) of this great venison recipe at a time.
I bag the cooked potato sausage with a food savor – date it, and freeze it. Now I have instant venison meals to use at any time or take to our whitetail deer hunting camp. Believe me; everyone will want more of this great venison recipe, so bring lots of it or plan for some disappointed deer hunters once you have served this.
Uncle Tee’s Great Venison Recipe Book
Order my great Venison Recipe Book for more great venison recipes and side dishes. Just click on the shopping cart at the top of any page. You, your family, and those in your hunting camp will be amazed at your venison cooking skills.
I thank you.
Steve
