First mix up some of Paul’s Venison Sausage recipe posted on this site
Click here
Then add four more packages of Pork Sausage to it and a little more sage and pepper
Make into balls
Put into hot wide mouth jars
Add 1/2 tsp salt to each jar
Wipe rims of jars with white vinegar
Attach hot lids that you got out of boiling water
Add rings and process in pressure canner
At ten pounds pressure for 1 hour 30 minutes
It don’t look pretty but it tastes amazing especially in brown gravy
I like to brown it lightly even though it’s done
Makes it look better before serving
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