pick up the book "Great Sausage Recipes and Meat Curing"by Rytek Kutas. It's a must have and is now sold by Cabella's

http://www.ag.ndsu.edu/pubs/yf/foods/he176w.htm
http://www.eldonsausage.com/InfoPages/RecipesSpec.htm#Snack%20Sticks
http://www.ces.ncsu.edu/martin/wildrecipes/
http://www.dnr.state.oh.us/wildlife/1NewSite/Hunting/recipes/vrecipe.htm#style
http://lpoli.50webs.com/AlphabeticalList.htm


10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat
5 tbls salt
1 tsp ground white pepper
1 tbls sage
1 tsp ground ginger
1 tbls ground nutmeg
2 tbls powdered dextrose
`
2 Cups Ice water

mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.
If freezing for any length of time it’s best to leave out the sage as it will turn bitter.`


Italian Sausage

10 lbs venison and fat as above (8&2) I like more fat.
4 tbs salt
2 cups ice water
3 tsp fennel seed
2tsp. coarse black pepper
1 tbs sugar


grind and mix, stuff into32-35 hog casings.