If you’re using natural hog casings, make sure they’re soaked in water for at least an hour (or overnight if possible). Rinse them thoroughly to remove any salt or residue.

Combine the diced venison and pork fat in a large bowl. In a separate bowl, mix all the dry seasonings—salt, pepper, smoked paprika, oregano, fennel seeds, garlic powder, and red pepper flakes. Sprinkle the seasoning mix over the meat and toss everything together until well-coated.

Pro tip: Chill the meat in the freezer for about 30 minutes before grinding. Cold meat grinds better and ensures a smoother texture.

Set up your meat grinder with the small die attachment. Feed the seasoned meat through the grinder, working in batches if necessary. Once ground, return the meat to the bowl.

Slide the soaked casings onto the sausage stuffer tube, leaving a few inches hanging off the end. Feed the ground meat into the stuffer and start extruding it into the casings. Be careful not to overstuff—pack it tight, but not so much that the casings burst.

As the sausage comes out, coil it neatly and twist it into links by pinching and twisting at equal intervals.

Let It Rest

When you’re ready to cook, simply sauté the sausages in a hot skillet or grill them over high heat until they’re browned and cooked through. Serve with sautéed sweet peppers or your favorite sides.