4 lbs Ground Venison
4 lbs Pork Butt, ground course
8 oz Grated Cheddar Cheese
Natural Casings, enough to 8 lbs of link sausage
Seasoning
2 tblspn Kosher Salt
3 tblspn Black Pepper Course Cracked
8 Cloves Garlic, minced
2 teaspns Fennel Seed
3 tblspn Dried Parsley
1 tblspn Ground Coriander
1 teaspn Dried Oregano Leaves
2 teaspn Ground Cumin
1 teaspn Cayenne Pepper
Combine ground venison & pork butt and cheddar cheese together. Mix ingredients to seasoning together, add to sausage mixture. Blend well. Cover and let set over-night in refrigerator.
Casings , I like to soak mine in gallon of water to cap full of vinegar. Remove from soaking and rinse well with clean water, opening the casings to get a good rinse threw out. Tie knot at one end of the casing, butchers string works too.
With sausage grinder/stuffer slide casings on to tube, with large plate on stuffer feed sausage mixture into stuffer. I like my sausage links to be about 4” to 5” long about 1” across. Twisting in a clock wise manner (about 2 to 3 turns ) this separates the links into individual links, 4 links per package (what I like to do). After I come to the last link stuffed I pull off enough casing from the stuffer tube and twist it until it is firmly against the sausage mixture. I tie it off with a knot up against meat mixture. Package them.
