Venison Italian Sausage with Pork

Ingredients................For 12 people
Venison....................3 lb.
Pork Butt..................3 lb.
Salt.......................2 ounces
Pepper.....................as desired
Fennel seeds...............1 teaspoon
Hog casings................4 approximately - 36 inches long
Water......................as desired
Wine sherry................as desired

Step 1. Grind venison and pork together in home grinder. Use large plate in grinder so it comes out approximately 1/4 by 1/4. If you don't have a grinder, this meat can be cut by hand the same way.
Step 2. Mix salt and pepper and fennel seeds to venison and pork mixture.
Step 3. Add wine or water to mixture a little at a time to moisten. Mix vigorously. When mixture is moist, stuff into hog casings.
Step 4. Hog casings should be washed in water inside and out. The casing can be slipped over a small home funnel, while you push the ingredients through. Sausage should be about 4 inches long. then tie with a string. This can be frozen too.
Step 5. Fry sausage for about 15 minutes or until done. Can be used in sauce too.

Note- Hog casings can be purchased in any meat store.