If you want to eat the sausages DO NOT USE DEER FAT!!! it will put a real funky taste in the meat. I use venison that has all the fat, sinue , blue membrane and silver skinremoved If you start with good materials you will get good sausage.
Venison has no intra muscle fat . For a good sausage you should have a minimum of 20% fat I prefer 25% Pork shoulders (pork butt ) has about 25% fat so if you mix it 50/50 with venison you get 12.5% fat still too low. You need to add more fat usually pork fat back. Weigh your lean meat and add the correct amount of fat to get to the 20-25% range. If you follow those simple steps you will have excellent sausages.

Here are a few recipes that I use.

venison breakfast sausage recipe[/b]
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3 Lbs. ground venison
1 1/2 Lbs. ground side pork(fatty)
1 tspn. salt
1 tspn. corriander
1 tspn. mustard (dry)
1 tspn. garlic powder
1/4 tspn. cayenne
1/2 tspn. sage(ground)
1/3 cup Powdered Milk
1 cup water(cold)
sprinkle of dill weed


Stuff into collagen 22mm casings or sheep casings


Moroccan Venison Sausage

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Version 1
3 pounds ground Venison
1 pound beef fat
1 tsp. salt
1 1/2 tsp. curry powder
1 1/2 tsp. coarsely ground black pepper
1/2 tsp. cinnamon
1/2 tsp. dried thyme
1/2 tsp. currants
1/2 cup pomegranate juice
1 tsp. minced garlic
1/3 cup milk powder

mix together all ingredients, stuff into casings, and twist
into 5-inch lengths.

Version 2

3 lbs. Venison
1 lb Beef fat
1 cup chopped parsley
1 cup minced onion
1 tsp. marjoram
1 tsp. oregano
1 tsp. cayenne
1 tsp. fresh ground pepper
1 tsp. salt
1/4 tsp. cumin
3/4 tsp. coriander
1/3 cup milk powder

Grind meat and fat using fine blade. Add parsley and onion and mix well. Add remaining ingredients mix well and stuff into sheep casings

Garlic Sausage

15 lbs. Venison[/b]
5 lbs pork fat back[/b]
5 Tbs. salt[/b]
2 Tbs. Black pepper[/b]
2 Tbs. Ground caraway[/b]
2 Tbs. Ground coriander[/b]
2 Tbs. Garlic powder[/b]
2 Tbs. Mace[/b]
1- 1/2pints ice water[/b]
2 Cups Soya Protein concentrate, or milk powder

Grind all meat through a fine plate. Add ice water then spices mix. Stuff into natural hog casings. Refrigerate overnight.[/b]