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•3 lbs vension
•2 lbs fatty pork shoulder or 1 lb lean pork and 1 lb pork fat.
•2 tablespoons crushed red pepper flakes
•3 tablespoons kosher salt
•1 tablespoon rubbed sage
•3 tablespoon medium ground black pepper
•1 tablespoon granulated or powdered garlic
•1 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 all through the medium plate of your meat grinder.
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 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.
