Crock-Pot Venison Sausage

• 5 c. water
• 4 1/2 tsp. salt
• 3 tsp. allspice
• 1 1/2 c. steelcut oats
• 1/2 tsp. lemon pepper
• 1/2 c. finely cut onions (optional)
• 2 lb. ground venison (preferably ground twice)
• 1 lb. ground pork
• 1 can mex tomatoes
• 1 can stewed tomatoes
• 1 tsp. or to taste garlic powder
• 1 tsp. or to taste Italian seasoning
• 1 tsp. or to taste salt
• 1 tsp. or to taste pepper
• 1 tsp. or to taste celery salt
• 1 tsp. or to taste Worcestershire sauce
• 1 tsp. or to taste soy sauce
• chopped onion(s) to taste

1. After cooked, simmer on stove (cut in small pieces), about 1/2 hour.
2. Add a little barbecue sauce to taste.
3. Serve over noodles.

water, salt, allspice, oats, lemon pepper, onions, ground venison, ground pork, tomatoes, tomatoes, garlic, italian seasoning, salt, pepper, celery salt, worcestershire sauce, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=823484 (may not work)