Homemade Venison and Pork Sausage Links

• 2 pounds Ground Pork, Unseasoned
• 4 pounds Venison Meat, Ground
• 2 teaspoons Mustard Seed
• 2 Tablespoons Crushed Fresh Garlic
• 2- 1/2 teaspoons Black Pepper
• 2- 1/2 teaspoons Garlic Salt
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons Dried Sage
• 1- 1/2 teaspoon Liquid Smoke

1. Combine all ingredients in large bowl and mix with your hands, so that all is mixed well.
2. Pat down and cover with plastic wrap and refrigerate overnight.
3. Casings can be purchased at your local butcher shop or some supermarkets.
4. Preheat oven to 275 degrees (F).
5. Remove mixture from refrigerator.
6. I have the link attachement for my Kitchenaid mixer.
7. If you dont have a link maker you can make these into patties or shape your own links by hand and freeze.
8. Using the link attachment fill casings firmly.
9. When all sausage mixture is used, you can twist the casings to make links the desired length.
10. Place a large piece of foil on your bottom oven rack to catch any drippings.
11. Arrange stuffed links, patties or handmade links on other rack in center of oven.
12. Try not to have them touching.
13. Close oven and cook like that for 2 hours.
14. Cool, Eat, then keep leftovers refrigerated.
15. Leftovers will keep 2 weeks.
16. Enjoy!
17. Note: I packaged some of the uncooked links and froze them to use for breakfast.

ground pork, venison meat, fresh garlic, black pepper, garlic, red pepper, liquid smoke

Taken from tastykitchen.com/recipes/main-courses/homemade-venison-and-pork-sausage-links/ (may not work)