| | Directions | | Add garlic to wine. Combine all ingredients with meat and mix well. Shape into patties or stuff into 2-inch casings. Refrigerate for 2 days. Fry patties for sandwiches or crumble and cook for pizza topping. Stuffed sausage is excellent poached; simmer in hot water until inside temperature reaches 155°. |
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| Ingredients | | - |  | 3 pounds ground venison |
| - | | 7 pounds ground pork |
| - | | 6 tablespoons salt |
| - | | 1 teaspoon ground nutmeg |
| - | | 1/2 teaspoon mace |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/2 teaspoon ground cloves |
| - | | 1/2 cup dry red wine |
| - | | 3 tablespoons granulated sugar |
| - | | 2 cloves garlic, minced |
| - | | 2 teaspoons black pepper |
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