CATEGORY	CUISINE	TAG	YIELD
Meats	Cajun	Meats	6	Servings

INGREDIENTS

6	lb	Ground venison
6	lb	Ground pork (lean)
2	tb	Salt
2	tb	Pepper
1/2	ts	Cayenne pepper
1/2	ts	Sage
1/2	c	Honey

INSTRUCTIONS

When the venison, pork and hot water are well mixed, add spices and honey
to mixture and mix in well.
This is probably my favorite recipe eventhough this is the one which has
evolved the most in the past 5 years. A couple of years ago my father
mistakenly calculated the spices in tablespoons instead of teaspoons, and
it was better then the previous batch of sausage written above. The next
year we increased the amount of black pepper, and was it ever good. So if
you like spices, and in sausage a little spice is good, then play around
with the mixture a little bit. I will be adding a small amount of a "cajun"
pepper mix to a small 20 lb. test batch of sausage this weekend.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The Wages of Sin is Death. Repent Before Payday”

Today, the pressure to fill auditoriums and services has driven many pastors to place the felt needs, or tastes, of the people above their duty to Christ. On every hand we hear of the Gospel being molded into a non-confrontative message intended to meet felt needs and impress the sinful heart. And, by most standards, this new philosophy of church life is working, as more and more auditoriums are filled with people hungry for a message that will affirm that they are actually on fairly good terms with the Almighty. But the biblical message is the message of the cross. It cuts right across the grain of the modern age's preoccupation with pride, tearing down the façade and exposing the wretchedness of the human heart… Unfortunately, while the modern “un-gospel” may fill seats, it is the true gospel of sin and grace that is “the power of God unto salvation” (Rom. 1:16).

David Hegg