Venison Sausage

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

After grinding and mixing the venison and 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 and smoke for 28 to 30 hours.

From: the recipe collection of Fred Towner