15 lb. ground deer meat (1/2 meat, 1/2 ground pork)
3 tbsp. salt
2 tbsp. sage
2 tbsp. red pepper

If hot sausage is desired, use 3 tablespoons red pepper and 2 tablespoons black pepper. Mix ingredients. Refrigerate only as much as you can use within a week. The rest should be frozen. Sausage is handiest if made into patties before freezing.