Chill your tools and meat. Keep the venison and pork fat very cold. If you’re grinding at home, place the grinder parts in the freezer for 20 minutes. Cold meat and tools give you a clean grind and better texture.

Grind or combine. Grind the venison and pork fat together on a medium plate. If using pre-ground meat, mix them thoroughly by hand in a large chilled bowl.

Mix the seasoning. In a small bowl, combine salt, pepper, sage, thyme, fennel, smoked paprika, red pepper flakes, garlic powder, onion powder, and maple syrup. Stir to form a loose paste.

Build the bind. Add the seasoning mixture to the meat. Drizzle in the ice-cold water a little at a time and mix with your hands for 2–3 minutes until the mixture becomes tacky. This step helps the sausage hold together and stay juicy.

Rest the mixture. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. Resting lets the spices bloom and the salt distribute evenly.

Make a test patty. Heat a small skillet over medium. Form a mini patty and cook it through. Taste and adjust the seasoning if needed with a pinch more salt, sage, or heat.

Form the patties. Shape the sausage into 10–12 patties, about 3 inches wide and 1/2 inch thick. Keep them chilled on a parchment-lined tray.

Sear and cook. Warm a cast-iron skillet over medium heat with a light film of oil or bacon drippings. Cook patties 3–4 minutes per side until browned and cooked through. Aim for an internal temperature of 160°F (71°C).

Rest and serve. Let patties rest for 2–3 minutes. Serve with eggs, biscuits, or alongside maple-glazed apples for a rustic breakfast plate.