Ingredients:

1 ½ pounds Boneless Pork Shoulder-Available at your local butcher shop
½ pound Venison Loin
2 ½ Teaspoons Kosher Salt
¼ teaspoon Ground Black Pepper
1 ¼ teaspoon Fresh Chopped Sage
¼ teaspoon Fresh Grated Ginger Root
1/4 teaspoon Grated Nutmeg
1/4 teaspoon Chopped Fresh Thyme
1/3 Cup Ice Water

Dice the pork shoulder and the venison loin into ½ inch pieces, toss with all of the other ingredients (except the water) and mix thoroughly. Using a kitchen aid meat grinder attachment grind the meat on high speed using the medium plate. Grind into the chilled bowl of the kitchen aid mixer. Using the paddle attachment of the mixer, mix on low speed while adding the ice water for 1 minute. The water will help to distribute the seasonings throughout the mixture. The meat will begin to get a sticky texture to it. Adjust the speed to medium and continue to mix for 30 seconds. Pull the meat from the bowl and make sausage patties, any size you desire. Heat a sauté pan on medium heat with a little olive oil and sear the sausage patties until cooked through. Serve with any breakfast you desire. The venison breakfast sausage works really well in an omelet as well.