In a large metal bowl, mix sugar, mustard seed,
garlic, salt, and pepper with pork and venison. When ingredients are well
mixed, grind the meat mixture in a meat grinder.
Put the ground meat into a mechanical sausage
stuffer. Be sure to push all of the air out of stuffer so there are no air
pockets in the sausages. Fill pork casing with ground meat.
When casing is filled entirely, find the center of
the sausage and fold and pinch in 1/2 on a table. Pinch and twist into
sausage links 2 at a time, pulling the "leg" of the sausage through the
center each time a twist is made.
Hang sausage in a smoke house or
put sausage in a smoker for approximately 8 to 12 hours.
