Venison Chorizo Sausages

Ingredients

150 g	Pork, fat
1 tsp	Smoked paprika
1 tsp	Oregano leaves
½ tsp	Ground cumin
½ tsp	Chilli powder
1 tsp	Salt
1	Red capsicum, small, seeded and diced
1 to taste	Freshly ground black pepper
1	Sausage casing

Directions

1. Cut the venison and fat into 3cm pieces.
2. Place in the freezer for 30 minutes. Mince the meat and fat together. Place in a bowl.
3. Using your hand, combine the meat mixture with the herbs, spices and diced red pepper. Mix well.
4. Return the meat to the mincer and fill the casings according to the instructions. Do not over-fill.
5. Twist the sausage about every 10cm to make smaller sausages. Refrigerate until ready to cook.
6. Barbecue over medium-low heat, turning often.