Potato Sausage

Potato Sausage

Fry this sausage for breakfast, lunch or dinner, or use it to make an interesting meatloaf.

·        1 quart water

·        2 lbs. peeled potatoes

·        1 lb. trimmed deer, antelope, elk or moose

·        1 lb. boneless fatty pork shoulder or pork butt (bacon ends or pieces also work very well)

·        1 medium onion, coarsely chopped

·        1 egg, beaten

·        1 Tbsp. salt

·        1/2 tsp. ground allspice

·        1/4 tsp. ground sage leaves

·        1/4 tsp. dried basil leaves

·        1/4 tsp. sugar

In 2-quart saucepan, heat water to boiling. Add potatoes and return to boiling. Reduce heat; cover. Simmer until potatoes are fork-tender, 25-35 minutes. Drain. Cool potatoes and cut into 3/4-inch cubes.

Cut deer and pork into 3/4-inch cubes. In large mixing bowl, combine deer, pork, potato cubes, onion and egg. In small bowl, mix remaining ingredients. Sprinkle over meat and potato mixture; mix well. Cover bowl tightly with plastic wrap. Refrigerate at least 1 hour to blend flavors.

Chop or grind meat and potato mixture to medium consistency. Shape into thin patties. Fry in nonstick skillet over medium low heat in a small amount of vegetable oil until browned and cooked through, turning once.