5 lbs. ground lean wild boar meat
5 lbs. ground venison
2 lbs. ground pork shoulder
1 cup paprika
1 cup sugar
1/2 to 1 cup salt (start with 1/2 cup)
1/4 cup granulated garlic (garlic powder)
1/4 cup hot red pepper flakes
1/4 cup fennel seed
2 cups chopped fresh parsley
2 T. black pepper
11/2 cups ice water
If you have a meat grinder, mix all ingredients in large mixing bowl and run through grinder again; if you don’t have a grinder, simply mix by hand until mixture is thoroughly combined. Test for seasoning by frying a small patty; add additional salt if desired. Cover and refrigerate for 1 hour.
For bulk sausage: Portion into 1-pound packages, wrap with freezer paper, and freeze for later use.
For cased sausages: Prepare hog casings by rinsing, then thread casings onto stuffer horn. Load sausage mix into hopper and begin stuffing sausages, keeping enough pressure on the casings to form a firm sausage. Twist off sausages every 6 or 7 inches, and make each bundle of sausage 2H to 3 pounds. The sausages can be frozen raw, or they can be blanched in boiling water for 15 minutes before freezing.
No matter how you finish the sausage, this is a great way to use up all your trimmings when you butcher your own game.
From— Hunting Rewards: Members’ Game Recipes