10 lbs. ground venison
5 lbs. ground pork butts, not too fat
4 oz. salt
4 tbsp. red pepper, crushed
1 tbsp. black pepper
4 tbsp. sugar
1 c. corn meal
1 (8 oz.) glass Italian wine
Garlic or other seasons to taste

Use good pork casings. Soak casings in warm water, rinse good. Fry or use on grill.