Venison
Pork Sausage Porcupines (from Mama in Texas)
We hunt each deer season, and make our own seasoned ground sausage. This is a great make-ahead recipe for busy evenings. This also freezes well. Our 3 year old son loves helping me make these, but enjoys eating them even more!
We hunt each deer season, and make our own seasoned ground sausage. This is a great make-ahead recipe for busy evenings. This also freezes well. Our 3 year old son loves helping me make these, but enjoys eating them even more!
2 lbs ground venison pork sausage
(seasoned)
1 cup water
1 cup white rice uncooked
1 14.5 oz can tomato sauce
4 tsp Worcestershire sauce
Preheat oven to 350. Grease a 9x13 dish and one smaller dish as well.
Combine meat, rice, and water in a large bowl. Mix well.
Using a cookie scoop or your fingers, form meat mixture into 2 inch balls. Place into greased dish.
In another bowl, mix the tomato sauce and Worcestershire sauce. If you want to thin the sauce with water, you can. Pour sauce evenly over meatballs.
Cover dish with foil and bake for 40-45 minutes.
Serve with ketchup or siracha chili sauce for dipping.
1 cup water
1 cup white rice uncooked
1 14.5 oz can tomato sauce
4 tsp Worcestershire sauce
Preheat oven to 350. Grease a 9x13 dish and one smaller dish as well.
Combine meat, rice, and water in a large bowl. Mix well.
Using a cookie scoop or your fingers, form meat mixture into 2 inch balls. Place into greased dish.
In another bowl, mix the tomato sauce and Worcestershire sauce. If you want to thin the sauce with water, you can. Pour sauce evenly over meatballs.
Cover dish with foil and bake for 40-45 minutes.
Serve with ketchup or siracha chili sauce for dipping.
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