Before starting, place your grinder pieces and bowls in the freezer 45 minutes before you begin.

Starting with very cold meat, trim and chop the venison. Chop the pork belly and fat.

In a large container, or two smaller ones, add the meat and fat. Add the sage, cane sugar, dried onion, pepper, add parsley if dried (not fresh), and mix well.

Return the seasoned meat to the refrigerator.

when the meat is cold and slightly stiff outside, add your fresh parsley.

Set up your grinder with a medium dye. Grind the meat making sure to alternate fat and meat into the grinder.

Pour the egg whites over the ground meat, and mix thoroughly until the mixture becomes sticky.

If you are making links, return mixture to freezer soak your casing in warm water for 30 minutes. Place you stuffer in the freezer to cool also.

When ready, gently put the casing onto the end of the tube. Fill the stuffer with the mixture. Using steady pressure begin filling the casing.

Tie off the sausage links and hang for 2 hours to overnight in a cool place or refrigerator.