5 lbs. ground venison
7 tsp. ground marjoram
7 tsp. salt
4 tsp. pepper
3 tbsp. fennel seed
5 lbs. ground pork butt
7 cloves garlic, minced
7 tsp. salt
5/8 tsp. allspice
1/2 c. sugar

Mix all spices together first. On a clean, dry surface, mix venison and pork butt together by hand. When meats are combined well, sprinkle spices over top and mix thoroughly by hand. Keep meat as cold as possible. When spices are mixed evenly throughout meat, put into casings or freeze loose in 1 to 1 1/2 pound amounts in freezer bags.

COOKING INSTRUCTIONS: If sausage is in casing, place desired amount in large skillet. Add water until meat is covered half way. Cover skillet and boil gently for 20 minutes turning once. When water has evaporated, reduce heat and brown sausage. Serve immediately. After par-boiling for 20 minutes, this sausage is great cooked slowly on the grill. Moisten with butter, if necessary. Loose sausage can be browned and added to spaghetti sauce, used as a topping for pizza, etc. Because of the pork content, be sure the meat is cooked thoroughly before serving.