2 lbs. med. sausage (Oldhams, Rices, etc.)
2 lbs. lean deer burger (or ground chuck)
1 med. onion (minced)
1 tsp. garlic powder
3 tsp. cayenne pepper
2 tsp. salt
2 tsp. black pepper (1 coarse ground)
1 bay leaf (ground or finely crushed)
1/2 tsp. thyme
1/2 tsp. allspice
1 c. whole milk
1 c. evaporated milk
3 c. white bread cubes (crust removed)
2 beaten eggs

In a large mixing bowl, mix all ingredients thoroughly with hands. Let set 15 minutes, mix again. Stuff into sausage casings, freeze and use as needed. May also be fried as patties.

If you do not have sausage maker or casings and want to boil sausages, use Saran Wrap (no substitute). Tear off sheet 10 to 12 inches wide. Spoon about 1/4 pound of mixture on the Saran Wrap, leaving about 2 inch overlap on each side. Form into tube shape and roll to the end. Using twist tie, secure one end, squeeze meat down from open end until firm, secure. Cook (turn occasionally) in boiling water until well done. Meat will turn gray and tops of sausages will float above water. To serve, use tongs to remove from water. Hold over pan and cut off plastic to drain.