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
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