Venison Sausage

Directions

1. 1
   Remove all fat from the venison.
2. 2
   Venison fat is strong and musky and not good eating.
3. 3
   Use the same amount of lean fresh pork as you have of venison.
4. 4
   Your mixture should be half and half to be really good.
5. 5
   Grind up the meats and mix them together thoroughly.
6. 6
   Then add water, mixing well.
7. 7
   Mix in the seasonings. At this point, it is a good idea to cook a little of the sausage mixture and adjust seasonings to your taste.
8. 8
   Stuff the meat in casings, keeping the links about 6 to 8-inches long.
9. 9
   The sausage may also be molded into patties and wrapped in aluminum foil.