Recipe - Venison Sausage

5 pound Cubed venison
1 pound Cubed suet
3 tablespoon Salt
1 tablespoon Black pepper
1 teaspoon Red or cayenne pepper
1 teaspoon Paprika
1 teaspoon Sage
2 teaspoon Garlic powder
Sausage casings

after grinding & mixing the venison & suet with the seasonings, fry a
small patty to check for taste. If it's too mild, add small amount of red
pepper until proper taste is reached; if it's too hot, add more venison.
Stuff in casings & smoke 28 to 30 hours.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini