Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient

------------------------------------------------------------

4 pounds venison, ground fine

4 pounds pork shoulder roast, ground fine

10 pounds potatoes, more if desired

1 tablespoon pepper

1 1/2 tablespoons allspice

1/2 cup salt

6 small onions, chopped fine

Instructions: Boil the potatoes until partially cooked and then mash them to a coarse texture.

Blend the ingredients together by hand in a mixing container.

Rinse the casings in cold water and then stuff the korv into casings. Freezes well.

Can be made in bulk and served as patties.

Staging:

Variations:

Background: Recipe by: Dennis Walrod

Copyright 1983

Note: To serve, heat to serving temperatures in a beef boullion broth.

Serves: 0

Yields: 10 pounds

Food Exchanges: