Ingredients:
- 10 lb venison
- 3-5 lb fatty pork (country style roasts or straight fat)
- 2.5 tbs black pepper
- 1.5 ounce fennel
- 1.5 oz anise seed
- 2 tsp garlic powder
Directions:
- mix ground meats and ingredients together thoroughly
- freeze or cook immediately
Substitutions:
For hot sausage, add crushed red pepper.
Breakfast sausage: include a couple tbs sage