Creole Habenero Venison Sausage

• 7 1/2 lbs pork butt
• 7 1/2 lbs venison
• 15 lbs casings, hog
• 7 fresh bay leaves
• 1/2 onion
• 2 1/2 teaspoons paprika
• 3 habanero peppers, seeded
• 5 teaspoons ground black pepper
• 6 garlic cloves
• 1/3 cup salt
• 3 teaspoons curing salt (Insta Cure #1)
• 1 teaspoon dried thyme (twice as much if fresh thyme)
• 4 teaspoons red wine vinegar
• 5 teaspoons fresh parsley, Chopped
• 1 cup ice water
• 1 1/2 cups soy protein

1. Coarse grind for the pork and the venison.
2. Mix seasonings with water.
3. Pour in water and mix with meat.
4. Let sit in refridgerator over night.
5. Stuff and Smoke 3 hrs at 165.
6. note: I usually freeze the links, and smoke them when before I eat them.

pork butt, venison, casings, bay leaves, onion, paprika, peppers, ground black pepper, garlic, salt, curing salt, thyme, red wine vinegar, fresh parsley, water, soy protein

Taken from www.food.com/recipe/creole-habenero-venison-sausage-448903 (may not work)