3 lbs venison/elk
1 lb fatty pork shoulder or .5 lb lean pork and .5 lb pork fat
2 t dried thyme
1 t dried marjoram
1/2 – 1 t cayenne (depending on how spicy you like it)
2 T kosher salt
2 T rubbed sage
1 T ground black pepper
8 T (1/2 cup) real maple syrup (or more)
1/4 cup cold water
Trim the venison/elk of all bloody areas and tough connective
tissue, cut it and the pork into cubes, and run
through the coarse plate of meat grinder.
Add the spices, ice water and maple syrup to the ground
meat and mix thoroughly using your hands. Regrind
through the fine plate.
This sausage is good when it is stuffed into casings, but is
excellent as a hash or patties.
Don’t keep in the fridge for more than a couple days. It
stores well in the freezer for at least three months.