looking for. a good recipe to use some this venison in.

Anybody have one or seasoning they like?

Have had great results with Walton's spices. Used several flavors on a lot of different styles of sausage. You can spend a little time on their website. G.

Check out "Lem" products.
I use their Maple, sweet italian and garlic spice packs.
I use 4lbs venison and 1 lb pork butt per spice pack.

We use lems as well. Great breakfast sausage and spicy Italian. We mix with snow goose or venison. Good stuff!

We’ve used Cabelas seasonings from PS seasonings for 20 years for snack sticks, ring bologna and summer sausage and it always turns out great. And breakfast sausage we buy from a local guy.

For breakfast sausage all I use for spices is sage, salt and pepper, and occasionally some red pepper flakes if I want it a little spicy. I make rabbit, deer, and pork the same way. Rabbit being the best of the three. Add the spices, cook a little patty, and taste it until it's seasoned how you like it.

Jayme,
You ever think of teaching culinary school?

LOL, I don't think I'd qualify. I'm just not afraid to dive in and see what I can do. Breakfast sausage is something my grandparents and mom did back when grandpa and dad went to farms and custom butchered hogs for farmers, like 80+ years ago.

I think ADC and Nessmuck should have a cooking show together.

Maybe if we hired a translator for Nessy so we could understand that accent. lol

Make deer sausage every year,I get all the supplies at the Fareway Always liked the Legg brand of seasoning they use for pork and the brat also,good stuff.

I make venison apple sausage every year. I get my seasoning at a local general store/butcher shop. I don’t know if they would ship or not.

Have a look at this place. We have purchased from them before as walk in.

www.toddspremiumfoods.com/collections/meat-processing?e9a290df_page=1

There’s a local place here called Conyeager Spice Company. You can Google it I don’t know what that kind of sausage you wanna make but they have just about everything you could want. Most things are for a 25 pound batch. I’ve never made anything I didn’t like here’s some trail, bologna, and kielbasa

what ratio of venison to pork do you all use?

I was thinking 1:1....

For a 25 pound batch I use 12.5 pounds of venison and 6.25 pork butt and 6.25 of 80/20 beef. When beef gets too high in price I go 60% venison 40% pork butt. We do about 800-1000 pounds of total product this way every year and it turns out good

Most sausages have about a 30% fat content, or so, pork butts have about the right ratio already, so adding a lean meat would mess up that ratio...but it depends on what you like so a lean sausage might be acceptable.... or not....lol

Has anyone used pork belly instead of pork butt? I've never tried it but looks like more fat but also more expensive. May not need as much with the higher fat content. I usually wing it on spices then I know there is no added preservatives. Breakfast sausage needs sage, salt and pepper. At times I've added red pepper, thyme, garlic powder, nutmeg, fennel seed. You can add maple syrup if you want sweetness.

You could use pork belly, but it's expensive, you would be better off using jowls, lots of fat and cheaper, you can also get pork melt, I think they call it, basically pork trimmings, you can get it by the box, same as jowls if you need that much...

Got a local BBQ joint. They trim ribs before cooking them. Give me the trimmings free for asking. Probably at least 90% fat. Go to your local processor. Likely could buy fat pretty reasonable. Its sold to make lard. Lard by the pound is pretty cheap. I would not use lard. The fat before its rendered is what you want. I freeze it before grinding. Grinds much better. Then mixes better into the venison. Dont forget to add some water to the meat fat mix when adding spices. When you think its mixed good enough mix some more. Its not like baking a cake. Takes a while to get it all mixed. The water helps a bunch.