Chill all meat, fat, grinder parts, and mixing bowls before starting
Trim venison and remove sinew, glands, silver skin, and excess connective tissue
Cut venison and pork fatback or pork shoulder into grinder-sized cubes
Weigh the meat and fat
Use a typical ratio of 70 to 80 percent venison and 20 to 30 percent pork fat or pork shoulder
Add salt at about 1.5 to 2 percent of total meat weight
Add black pepper, garlic, and other preferred seasonings
Add curing salt only if making a cured sausage and follow the correct safe amount
Mix the seasonings evenly into the meat
Grind the meat through a coarse plate
Mix in cold water, wine, or broth if needed for texture
Grind again through a finer plate if a smoother texture is desired
Mix until the meat becomes tacky and well combined
Test the seasoning by cooking a small patty
Adjust seasoning if needed
Soak sausage casings in water and rinse them well
Load the sausage mixture into the stuffer
Stuff the casings firmly without overfilling
Twist into links at the desired length
Prick any trapped air pockets with a clean pin
Refrigerate the sausages before cooking or curing
Cook fresh venison sausage to a safe internal temperature of 160°F
Smoke, dry, or cure only with proper equipment and safe curing methods
Freeze extra sausage for later use