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•4 lbs vension
•1 lb pork fatback, very well chilled
•2 teaspoons ground mace
•2 teaspoons rubbed sage
•1 tablespoon plus 1 teaspoon kosher salt
•3 cloves chopped fresh garlic (or 2 teaspoons granulated)
•1 cup ice water
1.Trim the venison of all bloody areas and tough connective tissue, cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder along with the very cold pork fatback..
2.Combine the spices in a small container and mix with the 1 cup of ice water.
3.Pour the spice and water combination into the ground venison and fat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
4.Once the sausage is fully mixed, either stuff it into casings ( I like large lamb casings best) or make it into patties or bulk packages.
