Cold Meat Venison Sausage and wilted green sausage to be eaten outside while you enjoy the scent of your roses and lovely gardens.
2 1/2#s ground venison, 1/2 # or more of pork sausage( needed as venison lacks fat), 1/2tsp. mustard seed, 1 tsp. liquid smoke, 1/2 tsp. garlic powder or 3 to 4 crushed cloves, 4 -6 tbsps. Morton’s Tender-Quick salt . 1 cup water,
Mix ingredients. Divide and shape into 3 to 4 rolls,placing them in plastic wrap. Refrigerate 24 hours. Place sausage in a large pan, removing the wrap. Cover with cold water and bring to a boil. Boil slowly for one hour. Remove, drain and store in fridge. Slice and serve with wilted greens below. ( note ordinary salt may not be used in this recipe)
Wilted greens
Saute 6 slices chopped bacon. Remove from pan and drain. Leave about 1 tbsp of bacon drippings in pan. Saute 1 small red onion until tender . Stir in 2 tbsp. cider vinegar, 2 tbsp. honey, 1 tbsp. prepared mustard , 1/4 tsp. ground blk. pepper and heat to boiling.
In another bowl have 2 quarts of mixed greens, such as dandelion, spinach, watercress, chicory, beet and turnip tops.. Pour the warm dressing over top and top with chopped bacon. Serve immediatly
Ellen Lewers
mrslewersfarmhousew@shaw.ca
