Is a hot Italian sausage recipie too spicy? Try this one, you can adjust the heat. Makes 2 lbs.
2 tsp. salt
1/2 teaspoon crushed black peppercorns
1 or 2 tsp crushed red pepper
2 tsp paprika
1 teaspoon crushed fennel seeds
1 clove smashed and minced garlic
1-1/2 lb cubed venison
1/2 pound cubed pork fat
combine the meat and spices together in a bowl, grind with a coarse blade if you are stuffing into casings. Or use a fine blade (like for hamburger) and make into 1/4 lb. patties.
If stuffing, let sit overnight in fridge.
Next day add some water and stuff casings.
