Venison Sausage - cooking recipe

Ingredients

4 parts deer to 1 part pork or 20 lb. deer and 5 lb. pork roast
3 Tbsp. coarse ground black pepper
3 Tbsp. sage
2 Tbsp. salt
1 Tbsp. sugar
1 tsp. or more to taste hot pepper

Preparation

Cut deer and pork into small pieces.
Mix all ingredients in a large dishpan.
Grind together with a large chopper plate.
Grind second time with a smaller chopper plate.
Freeze and use within 3 months.