I took 7 lbs of venison and 3 pounds of pork and cut it into small chunks. Then I used the kitchen aid attachment to grind the pork and venison together. After it was ground I mixed it with a curing agent, summer sausage spices, and Dizzy Pig Red Eye Express. It smelled great.
Then the real manual labor started.....stuffing the casings. This is by far the most labor intensive part of the process. I used 1 inch thick pork casings for this sausage.
Once all of it was stuffed, I put it in the fridge for about 4 hours. After that I cooked it at 185 for about 3.5 hours.
This stuff rocks, it is much better than last year and the Dizzy Pig adds nice flavor. I will definitely do this recipe again.