Title: Venison Sausage
Categories: Meat
Yield: 24 Servings

5	lb	Cubed venison
1	lb	Cubed suet
3	tb	Salt
1	tb	Black pepper
1	ts	Red or cayenne pepper
1	ts	Paprika
1	ts	Sage
2	ts	Garlic powder
		Sausage casings

after grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.

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