- 5 pounds meat — venison or other game (trimmed of all fat) plus pork butts and salt pork — usually in a ratio of 3 pounds game to 2 pounds pork
- 5 teaspoons salt (1 teaspoon salt per pound of meat)
- 5 teaspoons fennel seeds (1 teaspoon fennel per pound of meat)
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 2 to 3 teaspoons freshly ground black pepper
- 1 teaspoon allspice
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This
recipe was provided courtesy of
Stoeger
Publishing Company from
the Game Cookbook.
Call 1 887
GUN BOOK
to order the complete cookbook.
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 Run the meat through the grinder once (medium disk), combine well with seasonings (you may have to use your hands for this, just dig in). Then run the seasoned meat through the grinder again. Most meat grinders, both manual and electric types, come equipped with a funnel-like attachment over which you slip the casings and out of which will come the sausage. That's how easy it is.
If you wish to vary the seasonings, you can substitute sage for the fennel or add finely chopped onion and green pepper to taste.
If you're going to freeze the sausage, be sure to wrap it well to prevent freezer bum, and use it within 4 to 6 months. Like burger, it does not keep well long.
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