Venison Sausage

5 lb. hamburger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)
Instructions:First day: Mix in a large bowl, cover and refrigerate.

Second day: Mix again and refrigerate.

Third day: Leave in refrigerator and do not stir.

Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.

Refrigerate or keep in freezer.

---

Sausage Jambalaya

1 onion, chopped
1 green bell peppers, chopped
3 cloves garlic, crushed
4 ribs celery, chopped
6 scallions, sliced
1 (28 oz) can tomatoes
3-1/2 cups (825 ml) chicken broth
1/2 pound Polish sausage (sliced and browned)
1 cup (225 ml) ham, chopped
2 tbsp (30 ml) parsley, chopped (can use freeze dried)
2 tsp (10 ml) Tabasco
3 tsp (15 ml) thyme
1/4 cup (60 ml) Worcestershire
2 cups (475 ml) uncooked rice (not Minute-type)

Preparation
Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
Add the tomatoes and chicken broth and cook for 1 hour.
The add the Polish sausage, ham and parsley and cook for an additional 15 minutes.
Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minutes or until rice is tender.

---

Chicken and Sausage

Serves/Makes:4 Cajuns or 12 Regular Folks!

Ingredients
Large pot (6 quart)
1 cup (225 ml) extra light olive oil
1 cup (225 ml) white onions, chopped
1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
1 cup (225 ml) green bell pepper, chopped
2 tsp (10 ml) cayenne pepper
2 tsp (10 ml) salt
4 lbs (1.8 kg). chicken breast, cut into bite size pieces
2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
3 cups (700 ml) uncooked long grain rice
5 cups (1175 ml) chicken broth

Preparation
Chicken broth:
(1) 15 oz (420 grm). can = 2 cups (475 ml) chicken broth or use 2 Bouillon cubes to 2 cups (475 ml) of water.
Make broth in a smaller pot and bring to a boil.
Remove from heat and set aside.
2 cups (475 ml) of Chicken Broth plus 3 cups (700 ml) of water = 5 cups (1175 ml) of Broth.
Jambalaya:
Cut everything up ahead of time.
Set stove to MED-HI.
In a 6 qt. pot, add the Olive Oil.
Add the Onions and stir.
Cook until the onions start to turn clear.
Add the garlic, salt, cayenne pepper and stir.
Add scallions, parsley, bell peppers and stir.
Add sausage, chicken, rice and broth.
Set stove to HI and bring to boil then turn down to simmer.
Cover pot and simmer for 20 minutes stirring occasionally.

Comments
Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot Sauce to taste, if desired. Acquired from Justin Wilson's tv show.

---