Creole Habenero Venison Sausage

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This recipe is getting close to perfect. the last time i made it, i used jalepeno's and the heat wasn't enough. i tried this year with crushed red pepper and it just wasn't right.

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Steps

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Coarse grind for the pork and the venison.

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Mix seasonings with water.

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Pour in water and mix with meat.

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Let sit in refridgerator over night.

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Stuff and smoke 3 hrs at 165.

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Ingredients

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pork butt, venison, casings, fresh bay leaves, onion, paprika, habanero peppers, ground black pepper, garlic cloves, salt, curing salt, dried thyme, red wine vinegar, fresh parsley, ice water, soy protein