Even people not fond of venison would like these sausages.
- Cut venison and pork into small chunks for use in a grinder.
- Add all the seasonings, mixing thoroughly.
- Put through grinder using medium blade.
- Pack meat in sausage bags or casings.
- Hang it for a long smoking, at a low temperature.
The meat may be stored in a freezer and used as you would good pork sausage.
Substitute crushed chili pepper with same amount paprika if you do not like it hot.