So I got a recipe from googling it and found this one from Emeril Lagasse. I modified it a little bit for what I had on hand and tested it out this morning. Turned out great!!! A little hotter than I was thinking, next time I will just cut back on the cayenne a little. Here is what I did. To see his original recipe I put the link at the bottom. This is for small batch 3lbs.
1 - lbs fatty ground pork (I picked up a fatty pork roast that was on clearance and ground it up).
2 - lbs ground venison
2 - teaspoons garlic powder
2 - tablespoons paprika
1 1/2 - teaspoons fennel seed
1 - tablespoon salt
1 - tablespoon freshly cracked black pepper
1 - teaspoon cayenne
1/2 - teaspoon ground anise
1 - tablespoon dried chopped parsley
I don't have a meat mixer so I used a Kitchen Aid mixer with dough hook on the lowest setting for a moment then finished mixing it by hand. I made a double batch totaling 6 lbs. I cooked up a scoop to test it and it was great. The rest I am letting set in a cold fridge for the night and going to run it through the grinder to finish mixing after it rests the night with the seasonings. This is really making me wish I had got an elk this year. My little spike buck will go fast with how well this turned out. I want to do breakfast sausage as well. Guess I will be hitting up the family freezer this year (family farms beef) haven't had to touch the beef in 5 years, haha.
Hope someone finds this recipe as good as I did, took me a while to find a small batch recipe.
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-mild-italian-sausage-recipe.html
