Casha posted 04-01-98 Venison Sausage 4 lbs. venison scrap meat, from neck,shank,backbone or breast 1 lb. beef fat 2 teaspoons salt 1 tsp. black pepper 1/2 tsp. cayanne pepper 2 tsp. ground sage 1/2 tsp. ground allspice Put venison and beef fat thru grinder, mix in seasonings and put thru grinder again. With hands shape into patties . The sausage can be prepared any way you like or frozen for future use.