Venison Sausage

• 15 lb. lean venison
• 15 lb. sausage
• 4 oz. water
• 1 1/2 oz. red pepper
• 1 oz. nutmeg
• 1/2 oz. paprika
• 2 tsp. garlic powder
• 12 oz. salt
• 1/2 lb. dried milk

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

lean venison, sausage, water, red pepper, nutmeg, paprika, garlic powder, salt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011488 (may not work)