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| 2 x ca. 450 g | pork sausage |
| 2 Esslöffel | black pepper |
| 5 x ca. 450 g | Ground venison |
| 2 Esslöffel | Liquid Smoke |
| 1 Teelöffel | peppercorns |
| 5 Esslöffel | Morton Tender Quick Salt |
| 1 Teelöffel | red pepper |
| 2 Esslöffel | garlic salt |
| 2 Esslöffel | Mustard seed |
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1st. Day: Mix well, refigerate (covered) 24 hours.
2nd. Day: Repeat above
3rd. Day: Repeat above
4th. Day: Divide into 5 equal parts (1 1/2# each). Shape into 5 rolls (12-14" long) You can either back on broiler rack in oven for 8 1/2 hours, or can use smoker and smoke til done. I have a Gander Mountain brand electric smoker with the water pan.I used it the last time I made the sausage and smoked it for 4 hours. Much better tasting than using the oven. Only problem is that my smoker has no settings, just plugs in. * Keeps 3 weeks in refrigerator, and Do Not use metal dish for mixing or storing.
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