That is what I did.....so many, I had trouble choosing, that is why I was looking for first hand advice. SO many different variations, the last type I had was too peppery, and not enough fat...so, a few questions
1-mix JUST pork fat with the lean
2-or mix Pork Sausage meat with ground venison and get a blend??
If you like it mild, use a bologna recipe...really! Use fruit wood to smoke with. If you live near Kansas, send it to me. McFerrons in Nowata, OK makes the best I've ever eaten but does not cook it. I cook it in my rotisserie smoker with wild cherry. Do hundreds of 4# sticks for the locals each year.
Try this one. It came from Italy with my great grandparents over 100 yrs ago.
18lbs-Meat[venison & pork mixed 50/50]
1-Cup whole fennel seed
1/3-Cup crushed red pepper
Grind the meat through a 3/8" grinder plate. Add spices and a pint of ice water. Mix well and stuff into casings or make patties and enjoy. It's usually made with straight pork but I like it better with the venison mix.
I make a lot of deer sausage every year. I like to make smaller batches so it does not stay in the freezer too long. This is one of my favorites, I also do summer sausage, snack sticks & jerky. Deer is too lean to make this kind of sausage taste good, gotta have some pork fat.
Grind meat through a 3/16” plate. Add dry seasonings and mix. Add ice water, continue mixing until all spices are dispersed.
Stuff into hog casings, twist into links andhang in smoke house. Dry for one hour at 135 Deg. Smoke 2-3 hours at 135. Cool.
Note - This is not a cooked sausage – Treat as raw meat when preparing