Venison Sausages

• 1 pound ground venison shoulder or flank, well chilled
• 8 ounces ground pork shoulder, well chilled
• 8 ounces ground fatback, well chilled
• 1 1/2 tablespoons kosher salt
• 3 teaspoons freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 tablespoons grated fresh ginger
• 1/4 teaspoon freshly ground juniper berries
• 1 teaspoon dry mustard
• 6 extra-large egg whites (about 1/2 cup)
• 1 teaspoon arrowroot

1. Combine the venison, pork shoulder, and fatback in a very large bowl.
2. Add the salt, pepper, garlic powder, onion powder, ginger, juniper berries, dry mustard, egg whites, and arrowroot.
3. Using your hands, mix together very well.
4. Mix in 1 cup ice water a little bit at a time, until the sausage is firm enough to form into patties but not too dry.
5. Form the mixture into 24 patties, each about the size of a tiny hamburger patty.
6. Heat a large skillet over medium heat until a drop of water sizzles on it.
7. Arrange the sausages in a single layer in the skillet.
8. Fry the sausages, turning them once, until golden brown and crusty on the outside and the interior loses its pink color, about 4 minutes total.

flank, ground pork shoulder, ground fatback, kosher salt, freshly ground black pepper, garlic, onion powder, ginger, freshly ground juniper berries, mustard, egg whites, arrowroot

Taken from www.epicurious.com/recipes/food/views/venison-sausages-381843 (may not work)