Grind meat through 3/8" grinder plate through meat grinder.
Place meat in a container large enough to mix in, preferably with a lid.
Chill meat thoroughly. (Recommended temperature is 32-35°F)
Mix spices in a container with a lid and shake to combine.
Add ice water to spices.
Add spices to meat. Mix thoroughly using hands or a mixer.
Return again to refrigerator and refrigerate overnight.
Case sausage or wrap bulk sausage in freezer paper or vacuum pack.
Best if used within 1 month.
Video
Notes
The optional spices are in the original recipe I based this on.We prefer it without those spices.Will last about 2 days, uncooked in refrigerator.Reheat in microwave.Strive to keep the meat as cold as possible, for food safety.
Store sausage in packages large enough to serve your family one serving, we store in packages containing about 16 ounce.
Wrap sausage well, before freezing, to prevent freezer burn.
Best if used within 1 month.
To cook sausage,
Add olive oil to a frying pan or cast iron skillet.
Form venison patties or slice off portions of link sausage.
Fry sausage until internal temperature reaches 160°F. Do not overcook.
Let sausage rest for about 5 minutes before eating.
Serving suggestions:
serve sausage with fried or hashed brown potatoes.
top with egg
make sausage breakfast casserole for the holidays with eggs, onion, garlic, potatoes, bacon, salt and freshly ground black pepper and cheese, Mix all ingredients in a large bowl and pour in a casserole dish. Bake at 350°F for about 40-50 minutes.