Recipe courtesy of Richard Deutschmann
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28 hr
2 hr
12 hr
14 hr
24 to 30 sausages



In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.

Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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