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•3 lbs vension
•2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.
•2 teaspoons dried thyme
•1 teaspoon dried marjoram
•2 tablespoons kosher salt
•2 tablespoons rubbed sage
•1 tablespoon fine ground black pepper
•8 tablespoons (1/2 cup) real maple syrup
•1/2 cup ice water
1.Trim the venison of all bloody areas and tough connective tissue, cut it and the pork into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.
2.Combine the spices in a small container and mix with the 1/2 cup of ice water and the 1/2 cup real maple syrup.
3.Pour the spice, water, and syrup combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.
4.Once the sausage is fully mixed, stuff it immediately into casings and cool it down.
