Using a meat grinder, carefully grind the venison and pork. In a large bowl, mix until well combined.
In a small bowl, combine the salt, Kent Rollins’ Original Seasoning, sage, coarse ground black pepper, ground mustard, red pepper flakes, and light brown sugar.
Sprinkle the spices over the sausage, mixing well with a hand mixer or gloved hands. Add the minced garlic, and mix thoroughly.
Preheat a skillet to medium-high. Form the sausage into patties. Add a tablespoon of fry oil to the skillet. Add the sausage patties. Flip with spatula to cook evenly, 3-5 minutes per side until the sausage is cooked through.