Farmhouse recipe: Gardener’s Delight

Ellen Lewers provides recipes with farm fresh ingredients

Cold Meat Venison Sausage and wilted green sausage to be eaten outside while you enjoy the scent of your roses and lovely gardens.

2 1/2#s ground venison, 1/2 #  or more of pork sausage( needed as venison lacks fat), 1/2tsp. mustard seed, 1 tsp. liquid smoke, 1/2 tsp. garlic powder or 3 to 4 crushed cloves, 4 -6 tbsps. Morton’s Tender-Quick salt . 1 cup water,

Mix ingredients. Divide and shape into 3 to 4 rolls,placing them in plastic wrap. Refrigerate 24 hours. Place sausage in a large pan, removing the wrap. Cover with cold water and bring to a boil. Boil slowly for one hour. Remove, drain and store in fridge. Slice and serve with wilted greens below. ( note ordinary salt may not be used in this recipe)

Wilted greens

Saute 6 slices chopped bacon. Remove from pan and drain. Leave about 1 tbsp of bacon drippings in pan. Saute 1 small red onion until tender . Stir in 2 tbsp. cider vinegar, 2 tbsp. honey, 1 tbsp. prepared mustard , 1/4 tsp. ground blk. pepper and heat to boiling.

In another bowl have 2 quarts of mixed greens, such as dandelion, spinach, watercress, chicory, beet and turnip tops.. Pour the warm dressing over top and top with chopped bacon. Serve immediatly

Ellen Lewers

mrslewersfarmhousew@shaw.ca