One lb ground pork or venison, you can use regular fresh pork sausage, either taken out of the casing or buy it lose.
1 tsp salt
1 tsp dried parsley
1 1/2 tsp rubbed sage
1/4 tsp fresh ground black pepper
3/4 tsp dried thyme
1/8 to 1/4 dried red pepper flakes (optional)
1/4 tsp ground coriander seeds, I use a mortar and pestle
1/4 tsp MSG (Accent)
Feel free to add or subtract the ingredients to your taste but try the recipe first before you change anything.
Mix well with your hands, knead and squeeze till evenly mixed
place in small bowel and cover with plastic wrap and put in the fridge over night. I mix mine in the morning and make the sausage gravy the next morning either raw fried potatoes and onions or over biscuits. We like it better than commercial breakfast sausage.
Grind 3/4 deer meat to 1/4 pork fat (might be closer to 2/3 to 1/3). I get the fat from Redners Market. Call the meat dept and reserve. In a bowl mix sage, fennel seed, rosemary, salt, pepper and a little brown sugar. Grind fat and meat together and mix well and mix in spices a little at a time as you go. I always make about 10 lbs at a time. I let it sit in the fridge overnight and cook some the next day to see if you need any spice additions before freezing.