- 226.79 g ground venison
- 226.79 g pork sausage (the lower quality fatty variety actually works the best, higher quality sausage is leaner which you )
- 4.92 ml ground sage
- 4.92 ml ground mustard
- 4.92 ml red pepper
- 2.46 ml red chili flakes
Directions See How It's Made
- In a large bowl thoroughly combine all ingredients, and roll into a log.
- Refrigerate at least 24 hours before use. Good for 5-6 days when refrigerated.
- Sausage can also be frozen and will be good for 3-4 months. Once thawed, refrigerate and use within 2-3 days.