When the venison, pork and hot water are well mixed, add spices and honey to mixture and mix in well. This is probably my favorite recipe eventhough this is the one which has evolved the most in the past 5 years. A couple of years ago my father mistakenly calculated the spices in tablespoons instead of teaspoons, and it was better then the previous batch of sausage written above. The next year we increased the amount of black pepper, and was it ever good. So if you like spices, and in sausage a little spice is good, then play around with the mixture a little bit. I will be adding a small amount of a "cajun" pepper mix to a small 20 lb. test batch of sausage this weekend.