Chol. 97mg sod. 431 calc. 14mg fiber 0g

1-1/2 tablespoons kosher salt

1-1/2 tablespoons freshly ground pepper

2teaspoons sweet paprika

1teaspoon honey

1teaspoon cayenne pepper 1/2 teaspoon rubbed sage 1/2 teaspoon savory

Remove any visible gristle from meat. Cut meats into 1-inch cubes. Place meats in a large bowl and add the remaining ingredients. Stir well to combine. Cover and refrigerate for at least 8 and up to 24 hours.

Assemble Waring Pro™ Professional Meat Grinder with the medium cutting plate. Grind meat, mixing venison and pork evenly while grinding. Assemble unit for making sausages. Follow "To Make Sausages" instructions on page 6. Ground sausage may be stuffed into prepared casings or formed into patties. Fresh sausage should be cooked within 24 hours or double wrapped and frozen. Cook thoroughly before serving – internal temperature should register 160°F when tested with an instant read thermometer. Venison sausage may also be smoked in a homestyle smoker. Use wood flavor of your choice, suggestions would include hickory or mesquite. Recommended smoking temperature is 175°-200°F, and smoking time should be 4 to 6 hours. Cook or smoke sausage thoroughly before serving – internal temperature should register 160°F when tested with an instant-read thermometer.

Nutritional information per 4 oz. serving:

Calories 1170 (33% from fat) • carb. 1g • pro. 27g • fat 6g • sat. fat 2g