No Casings Sausage For Venison

• 2 lbs ground venison, burger
• 1 lb beef burgers or 1 lb ground buffalo meat, burger
• 1 lb ground pork, sausage
• 2 teaspoons ground black pepper
• 1 teaspoon white pepper
• 1/2 teaspoon liquid smoke
• 2 cups water
• 4 tablespoons quick cure salt
• 1 teaspoon garlic powder or 1 teaspoon use fresh garlic
• 1 teaspoon marjoram
• 2 tablespoons mustard seeds

1. NOTE THE MARINATE TIME IS NOT INCLUDED IN PREP & COOKING TIME.
2. Mix together all ingredients in bowl,.
3. Cover with press and seal refrigerate for 24 hours.
4. Divide into 4 even portions, roll out into a 2 inch rolls.
5. Wrap in foil, around the meat, twist the ends.
6. Repeat with the other 3 portions.
7. Bake for 1 hour at 350u0b0F on cookie sheet.
8. Remove from oven and let cool until you can handle them.
9. Cut and wrap to size you wish.
10. Makes 4- 1 pound loaves or 8- 1/2 lb loaves.
11. Notes: To make breakfast sausage omit beef and use pork sausage, can also use Italian breakfast sausage instead of just plain pork sausage.
12. I like more mustard seed than this recipe calls for, can also add crushed red pepper, just spice to your own likings. Servings depend on how hungry you are !

ground venison, beef burgers, ground pork, ground black pepper, white pepper, liquid smoke, water, salt, garlic, marjoram, mustard seeds

Taken from www.food.com/recipe/no-casings-sausage-for-venison-294597 (may not work)