Ingredients:

2 lbs of ground venison
2 lbs of ground pork butt, slightly fatty
One tablespoon of table salt
Two tablespoons of black pepper
Four tablespoons of dry parsley
One and a Half tablespoons of dry granulated garlic
Four tablespoons of whole fennel seed
Crushed Coriander Seeds may be substituted for fennel seeds
or combined with whole fennel seeds to achieve different results.
One to two cups of cold water
Natural casings if you want the sausage in links

Method:
Combine ground venison with ground pork and add all seasonings with cold water to combine so that the mixture feels the consistency of making slightly loose meatball texture. Next make links about 4 to 6 inches long and tie off, or make patties medium size and slightly thick. Links or pattties can be baked, links at 375 degrees for about 30 minutes. Bake uncovered links on foil or a pan with little water and patties at 375 for about twenty minutes. Saute colorful peppers and onions in olive oil seasoned with salt, pepper, granulated garlic, oregano, basil and when onions get slightly carmalized deglaze pan with chablis and two cups of chunky canned tomatoes or cut up fresh plum tomatoes and combine with peppers and onions. Split link sausages in half and then the halves into quarters and add to pepper, onion and tomato mixture. Serve with hot garlic bread and Enjoy!!