20 lbs' venison
20 lbs. boston pork butts
1 1/2 lbs. Parmesan or Romano cheese, Grated
4 large cans Tomatoes
3 bunches fresh parsley, chopped
2 cups fennel seed
6 TBS. Cracked black pepper
Cut Venison and Pork into about 1 inch cubes. Mix remaining ingredients together and pour on the meat. Mix throughly. Grind mixture through 3/8 inch grinder plate. Mix again; then grind
through 3/16 inch grinder plate. Stuff mixture into hog casings, about 1 inch in diameter;
tie casings at about 6 in intervals. You can also leave the sausage in bulk for patties.
Home 
