---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats
       Yield: 6 servings
       6 lb Ground venison
       6 lb Ground pork (lean)
       2 tb Salt
       2 tb Pepper
     1/2 t  Cayenne pepper
     1/2 t  Sage
     1/2 c  Honey
   When the venison, pork and hot water are well mixed, add spices and honey
   to mixture and mix in well.
   This is probably my favorite recipe eventhough this is the one which has
   evolved the most in the past 5 years.  A couple of years ago my father
   mistakenly calculated the spices in tablespoons instead of teaspoons, and
   was better then the previous batch of sausage written above.  The next
   year we
   increased the amount of black pepper, and was it ever good.  So if you like
   spices, and in sausage a little spice is good, then play around with the
   mixture a little bit.  I will be adding a small amount of a “cajun” pepper
   to a small 20 lb. test batch of sausage this weekend.