4 lb. venison
5 lb. pork
4 tbsp. salt
2 1/2 tsp. black pepper
2 1/2 tsp. mild red pepper
1/2 tsp. caraway
1/2 tsp. allspice
1 tsp. marjoram
3 cloves garlic, crushed
3 c. warm water

Grind meat to a coarse consistency, place in a large pan and mix thoroughly. Add the water and mix again until blended. Stuff the meat into pork casings of the desired length; refrigerate in unsealed containers. Do not store for more than 30 days and do not freeze.

To cook, place the sauce in an oven pan, with a little water added to cover the bottom of the pan. Bake at 350 degrees for 20 minutes; then turn the sausage, reduce heat to 300 degrees and bake for 20 more minutes. Add water to the pan as needed. Reduce heat to 200 degrees, cover and bake for 20 more minutes.