My dad gave us a deer this year, so we cut it up a couple months ago, and then made sausage this past Sunday.   A few people asked for the recipe, so thought I would post it here with a couple pictures.

Here's the recipe I got from my sister:

36 pounds of meat (venison/beef or venison/pork is usually what we use)

3/4 c salt

1/3 c course pepper

1 c minced garlic

1 1/2 T cayenne

3/4 c sage

1 1/2 T allspice (I didn't put this in mine)

1 1/2 T onion powder

1/3 c Thyme

If you wanted to just make a pound batch with hamburger meat for pan sausage, this is the recipe for one pound:

2 T grated onion

2 cloves garlic

1 1/2 T sage

1 t salt

1/2 t pepper

1/2 t thyme

1/8 t cayenne

1/2 t allspice

you could also add 1 med apple grated for an apple sausage

Thankfully, we have a heavy duty grinder and sausage stuffer that everyone uses when we are making sausage.   I didn't think to take pictures during the actual sausage making process...maybe next year.  Here's a pic of our smokehouse:

with a close up of the sign on the door:

and the sausage hanging to smoke:

 I vacuum packed my pan sausage without the casings, left my cooking sausage in to smoke for a day and then froze it, and I'm still smoking my hard sausage, but its taking awhile because it has to be cold smoked, and it really warmed up this week.