Italian Sausage with Pork and Venison Venison 34 Lbs Pork Shoulder 56Lbs Pork fat 34Lbs Spices Black Pepper 1/8 cup crushed Thai chilies 6 Tablespoons Chili pepper oil 2 Tablespoons Soy chili paste 2 Tablespoons Hot Sauce 2-3 Tablespoons (home made ) Chinese Red vinegar (Yuet Heung Yuen) is the brand I use Sea Salt 3 Tablespoons Kosher Salt 6 Tablespoons Garlic 2 large heads Fennel about 9 Tablespoons(a good handful) Thyme 6 Tablespoons Roast Garlic and Pepper Mix 4 Tablespoons Olive Oil 3/4 cup 1)Trim all fat from the Venison and discard Cut the Pork and Venison into 2 inch cubes Cut the pork fat into 2 inch cubes Place all the meat and fat in a large bin or a meat mixer and mix. 2)Crush or grind all dry spices then combine and mix them into the cubed meat mixture tossing the meat and spices until well mixed. 3) Chop the garlic and combine with 3/4 cup of olive oil in a food processor or hand blender and puree. Mix into meat mixture. Add all remaining wet spices and oils and the Chinese red vinegar Mixing again until all meats are well covered. **If you want to add a binder (bread crumbs or your choice) mix it in now. 4)Take the bin of combined spices and meats, wrap in clear wrap or cover and place it in the refrigerator for 2-3 days GRINDING I like to grind through a course plate. The hole size should be about the size of a Thumb. Then grind again using next smaller plate. The holes should be about the size of your small finger. You can take the blade out and attach the sausage attachment over the plate and grind again as you stuff the casings or if you have a sausage stuffer you can use that. Take a little of the meat and spice mixture and cook it. Taste and adjust spices to your taste â€œYou can of course use whatever size plate you likeâ€ **I personally donâ€™t like to add a binder to this recipe as it holds together nicely on itâ€™s own. OPTIONAL Chipotle peppers about 2-3 small cans any less and the smoky flavor gets lost. For more heat add about 3 or 4 Habenero peppers( heat) and 3-4 Tablespoons of Thai chili seeds (flavour). For smaller batches cut recipe by 50% or whatever you want This recipe is fairly bland and could use twice the amount of chiliâ€™s. you can reverse the meat amounts if you don't need to stretch the venison. This recipe was the result of aquiring a deer that was hit by a car and was completely useable. Original Recipe by Chris Kevins June 2005 I have a really great hot sauce recipe that I will post later if you are interested.