Venison Sausage
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 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