Homemade Venison Italian Sausage

We really like this recipe. If you like milder sausage cut back on the cayenne and red pepper. If you want a fattier sausage add more pork and less venison. Hope you like this as much as we do.

• Ready In: 35 mins
• Serves: 30
• Yields: 10 pounds

Ingredients

• 7  lbs  venison, course ground
• 3  lbs  pork butt, finely ground
• 3  tablespoons salt
• 4  teaspoons ground pepper
• 2  teaspoons cayenne pepper
• 8  garlic cloves, minced
• 4  teaspoons onion powder
• 4  teaspoons marjoram
• 2  tablespoons paprika
• 2  teaspoons dried rosemary, crushed
• 1  teaspoon thyme
• 2  teaspoons red pepper flakes
• 1⁄4 cup red wine vinegar

Directions

1. mix together all spices and vinegar.
2. add to the ground meat.
3. stuff in hog casings or freeze in bulk.