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.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1579.05 Kcal (6611 kJ)
Calories from fat	1381.14 Kcal
		% Daily Value*
Total Fat	153.46g	236%
Cholesterol	183.67mg	61%
Sodium	4822.91mg	201%
Potassium	781.78mg	17%
Total Carbs	2.54g	1%
Sugars	1.32g	5%
Dietary Fiber	0.35g	1%
Protein	45.83g	92%
Vitamin C	0.1mg	0%
Iron	3.6mg	20%
Calcium	48.7mg	5%

Amount Per 100 g
Calories	443.52 Kcal (1857 kJ)
Calories from fat	387.93 Kcal
		% Daily Value*
Total Fat	43.1g	236%
Cholesterol	51.59mg	61%
Sodium	1354.64mg	201%
Potassium	219.58mg	17%
Total Carbs	0.71g	1%
Sugars	0.37g	5%
Dietary Fiber	0.1g	1%
Protein	12.87g	92%
Iron	1mg	20%
Calcium	13.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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