Works well for fresh venison, pork or beef.
1 ½ pounds fresh lean meat
½ pound fat
2 teaspoons salt
½ tablespoon sage
1 teaspoon black pepper
2 teaspoons brown sugar
Note: add crushed red pepper as desired to taste
Grind meat and fat in sausage grinder. Thoroughly mix with remaining ingredients, pack into ceramic crock and allow sausage to season 24 hours in refrigerator before packing for freezer.
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