Have one to share?

Have about 60lbs of ground and need some new ideas

That breakfast Bob Jameson posted sure looked good!

Backwoods sells a sweet or hot Italian sausage seasoning packets. Very easy to follow, less than $5/packet. It's what I use. They have lots of other great options too...
HERE

I just recently used the mix from PS Seasonings and it was great. I used the Sweet Italian one.

Con Yeager deluxe hot Italian 100%. Their bologna, hot sticks, and jerky mixes are all excellent. They have a huge recipe book you can download on their site. Don't be shy with mixing pork fat with it.

thanks all, what % pork should I add in?

Ground pork shoulder OK or something better?

Shoulder is good for this. 1/3 pork 2/3 venison is how I like it.

You, probably, already know it, but use every bit of fat off that pork butt/shoulder
It seems like I never use enough fat in my sausage.

We get straight pork fat and mix it 80% venison to 20% fat. Con yeager has a dutchloaf and hotdog recipe I want to try next.

I used to use only 20% pork fat, and it was okay. I started mixing in pork shoulder, minimum of 30%, and to me it made the sausage much better.

I used hi mountain with really good success. I followed their mixing directions and its good. I did add extra garlic powder and red pepper flakes but i do that to almost everything.

I've been thinking about make some also. Keep the recipes coming.