2 pound pork butt
2 pound goose, moose or venison
3 tablespoon garlic (minced)
4 teaspoon kosher salt
2 tablespoon Fennel seed
1 teaspoon cayenne
1 tablespoon red pepper flakes
3 teaspoon Fresh ground black pepper
hog casings, medium
Grind your wild game through the largest plate you have, preferably 3 - 8 inch.
Add meat and spices in a manual mixer or in a glass bowl. Take your time and really thoroughly mix the ingredients together well.
Wash out hog casing and keep in bowl of water.
Place hog casing on stuffing tube and run mix through sausage stuffer.
Make links of size of your choice.
I normally ground the fennel seed with a pestel and mortor.
If you want an alternate to this recipe, simply add 1 tsp oregano and a half cup of red wine. It adds a nice flavour.
If you're buying ground pork, ask for sausage ground. It's a little coarser than ground. They only run it once through the machine instead of twice and use a larger grind plate.
Ask for medium grade, don't get lean pork as the sausages will be too dry.