2 pounds venison (large tough cuts, like those from the shoulder, flank, or neck)
1 pound pork loin and/or shoulder
1 pound fatback and/or pork jowl
3 tablespoons kosher salt
1 tablespoon plus 1 teaspoon ground black pepper
1 teaspoon powdered garlic
1 tablespoon powdered onion
3 tablespoons ground ginger (or 1 1/2 tablespoons freshly grated ginger)
1/2 teaspoon freshly ground juniper berries
1 cup egg whites
1 tablespoon arrowroot or cornstarch fresh hog casings, soaked in water for 10 minutes and rinsed
Coarsely chop the venison and then the pork and fat, keeping the venison separate.
In a bowl, combine the pork and fat and 1 tablespoon of the salt.
Using a meat grinder or food processor, process the pork mixture to the size of lentils, then set aside.
In another bowl, mix the venison with 2 tablespoons of salt and the pepper, garlic, onion, ginger, and juniper berries.
Process two-thirds of this mixture in the meat grinder or food processor to the size of lentils, and set aside.
Combine the remaining one-third with half of the pork mixture, along with the egg whites and arrowroot, and pulverize in a food processor until it forms a smooth paste.
Stir all the elements together, then form a small patty and fry it to check the seasonings.
Stuff the casings, then twist them at 6-inch intervals to form sausage links. Using a skewer, puncture each link 4 or 5 times.
To cook, poach the sausages in barely simmering water for 15 to 20 minutes, or until a meat thermometer reads 150 degrees. You can freeze them at this point.
Just prior to eating, grill them over a medium fire until heated through and nicely browned.
You may also skip the poaching and grill the sausages immediately after stuffing for about 15 minutes over a medium-low fire.