Venison Fennelise Italian Sausage Recipe

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I like to use this ground venison mix as bulk sausage that can be formed into patties and grilled for New Orleans-style po-boys or hamburgers. The flavors are incredible!

Yield: 5 pounds venison sausage
Total time: 20-30 minutes

Ingredients:

• 3 pounds trimmed venison, cut into 1-inch cubes (almost frozen)
• 1 pound pork butt, cubed
• 1 pound ground mixed vegetables (onions fennel, celery)
• 1 cup non-fat dry milk powder mixed with 2 ounces cold water and 3 tablespoons kosher salt
• 2 tablespoons finely ground black pepper
• 1 tablespoon ground white pepper
• 2 tablespoons ground fennel seed
• 1 teaspoon ground star anise
• 3 tablespoons paprika
• 2 teaspoons cayenne pepper
• 3 tablespoons marjoram
• 2 tablespoons ground bay leaves
• 2 tablespoons Dijon mustard
• 1 tablespoon mustard powder
• 6 tablespoons minced fresh garlic
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground ginger
• Pink curing salt #1

Directions:

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