hot Italian sausage

sausage day today:

1.5 pounds venison
.5 pounds pork fat
3 pounds pork shoulder
5 tsp black pepper
5 tsp paprika
4 tsp salt
5 tsp garlic powder
5 tsp fennel
3 tsp anise seed
5 tsp red pepper flakes
1/2 cup ice water

Grind venison, fat, and pork shoulder with coarse plate.  Mix together.  Add black pepper, paprika, salt, and garlic to meat, and mix by hand.  In food processor or blender, combine fennel, anise, red pepper, and ice water.  Add to sausage mixture and mix by hand.  Chill sausage mix in freezer 10 minutes, run through grinder with fine plate.  Cook or freeze.