We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

Ingredients

30 serv.

venison, course ground↗7 lbs
pork butt, finely ground↗3 lbs
salt↗3 tablespoons
ground pepper↗4 teaspoons
cayenne pepper↗2 teaspoons
garlic cloves↗8
minced
onion powder↗4 teaspoons
marjoram↗4 teaspoons
paprika↗2 tablespoons
dried rosemary↗2 teaspoons
crushed
thyme↗1 teaspoon
red pepper flakes↗2 teaspoons
red wine vinegar↗1⁄4 cup

Step-by-step instructions

1
mix together all spices and vinegar.
2
add to the ground meat.
3
stuff in hog casings or freeze in bulk.

Source: food.com

Original recipe ↗

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