As Big Guy said "Never use Venison Fat". I always trim my venison so it's just pure meat. If you leave the sinew and silver skin on ,it will more than likely just clog your grinder, it doesn't become tender when cooked and justdoesn't taste good.I like atleast 15-20% fat. Sometimes Beef, sometimes Pork and sometimes Both. Depends on what I'm making. Search through all the threads, there have been many good posts on sausage making.


Breakfast Sausage

10 lbs of ground venison including pork fat. (usually 8 lbs meat 2 lbs fat) more or less to taste. I like more fat
5 tbls salt
1 tsp ground white pepper
1 tbls sage
1 tsp ground ginger
1 tbls ground nutmeg
2 tbls powdered dextrose
`
2 Cups Ice water

mix and stuff into 28-30 mm hog casings, 24-26 lamb casings or into roll and freeze into patties.
If freezing for any length of time it’s best to leave out the sage as it will turn bitter.`


Italian Sausage

10 lbs venison and fat as above (8&2) I like more fat.
4 tbs salt
2 cups ice water
3 tsp fennel seed
2tsp. coarse black pepper
1 tbs sugar


grind and mix, stuff into32-35 hog casings.





I have 2 Brat Recipes both very good:
First recipe:
2 lbs. venison
8 lbs. fresh pork shoulder
3 whole eggs
2 cups non-fat dry milk
1 tbsp ground white pepper
1 tbsp mace
1 tbsp nutmeg
1 tsp ginger
5 tbsp salt
1 cup cold water

Grind all meat through 3/8" grinder plate. Combine the meat and all the ingredients and mix thoroughly. Stuff into 32-36mm hog casings and twist into 6 inch links and/or just make into patties.

Second Recipe:

7 lbs. fresh pork shoulder
3 lbs. venison
2 cups non-fat dry milk
2 whole eggs
4 tbsp salt
1 tbsp sugar
4 tbsp fresh chopped parsley
1 1/4 tsp white pepper
1 1/4 tsp black pepper
1 tsp nutmeg
1 tsp mace
1 tsp ginger
1 cup cold water

Grind all meat through a 3/8" grinder plate. combine meat and all ingredients and mix thoroughly. Stuff into 32-36mm hog casing and twist into 6" links and/or form into patties.