3 1/2 lbs very well trimmed game meat

1 1/2 lbs fatty pork shoulder or trimmings

1/2 cup brandy

1/2 cup ice water

2 1/2 tablespoons kosher salt

2 tablespoons fine ground black pepper

2 tablespoons sugar

1 teaspoon ground mace (or 1/2 teaspoon nutmeg)

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

Cube both the game meat and the pork, then grind it through the medium plate on your sausage grinder.
Combine the brandy, water, and all the spices.
Pour the spice/water/brandy combination over the ground meat and mix it in very well using your hands.
Stuff the sausage immediately into the casings of your choice (I like to use 35mm natural hog casings) or leave it bulk to be made into patties.

There are many ways you can vary this basic recipe. For example:
Add 2 tablespoons of dried red pepper flakes for a hot game sausage
Add 1 tablespoon of liquid smoke for a smoky fresh sausage, or…
Add 1 teaspoon of cure (Prague powder #1 or Instacure #1) and smoke the stuffed links in the sausage smoker.