Great spicy Italian flavors, good for grilling, for pizza’s, add to your red sauce for pasta’s and lasagna.
4 pounds ground game meat (venison, bison, elk)
1 1/2 – 2 pounds ground pork fat
1 1/2 tablespoons ground black pepper
3 – 4 tablespoons sea salt
2 tablespoons fennel seed
2 tablespoons red pepper flakes
2 tablespoons hot paprika or cayenne or a blend
1/2 to 3/4 cup chilled Annisette liquor
In a large mixing bowl break apart the meat so that it is loose, add the pork fat and with gloved hands mix together very well. Sprinkle all the dry seasoning over the meat and mix the seasoning into the meat well. Now add the chilled Anisette and mix well. Stuff into casings or you can keep the sausage in bulk and put in smaller bags and freeze until you are ready to use.
Don’t forget to rinse the casings and soak in warm water at least 1 hour before you are going to stuff your sausage.