Italian Venison Sausage

For those of you who follow a gluten free diet, you know quite well about the hidden gluten in store bought sausage. This is why I like to make my own.
I do use venison in this recipe as my husband is an avid hunter and I always have venison on hand. If you are not fond of venison, you can replace this with pork to make it an all pork sausage.

INGREDIENTS

6 pounds ground pork

3 pounds ground venison

10 -12 cloves garlic, pressed

2 cups red wine

2 cups water

1/4 cup dehydrated onion flakes

3 tablespoons fennel, roughly crushed

2 tablespoons red pepper flakes

1 1/2 tablespoons salt

2 teaspoons aniseed

2 teaspoons paprika

1 1/2 teaspoons ground black pepper

1 (10 yard) package hog casings

DIRECTIONS

Soak the casing in a bowl of water.

Meanwhile in a large bowl, mix all ingredients together well; set aside.

Rinse the casing well by running water through them.

Place one length of casing at a time onto a sausage stuffer attachment.

Add meat to sausage machine and stuff casings.

Twist a desired lengths and freeze until ready to use.

Cooked and sliced to show consistency