2 to 3 lbs. venison or elk liver, skinned and cut into chunks
4 to 5 lbs. pork shoulder, untrimmed, or pork that is fatty
Water
1 onion
1 tsp. sage
2 T. sugar
1 tsp. ground allspice
1 tsp. marjoram
1 T. salt
1/2 tsp. pepper
1/4 tsp. ground cinnamon
In separate pans, cover meats with water and cook until done. Save juice from pork shoulder. Skim off scum when cooking liver. Grind meats with onion. Mix sage, sugar, allspice, marjoram, salt, pepper and cinnamon. Blend into meat. Add juice to make sausage moist. Package in deli cartons to freeze. Heat in pan and serve on toast or add cream cheese or mayonnaise for pâte.
W. J. Miller
Fond du Lac, Wisconsin
From—Prizes of Autumn: Members’ Wild Game Recipes