Sure thing KS....
https://www.himtnjerky.com/Prairie-S...t-Sausage.html
I use 50-50 pork/venison meat blend with the pork being shoulder meat with the fat. Using the sausage seasoning shown in the link I get very good sausage from venison. I do however prefer breakfast sausage made using 100% pork better. I stuff the sausage into 21 to 22 mm collagen casings making long ropes, then cut them into 4" links. I line cookie sheets with waxed paper and lay the links out and freeze them until they are fairly firm, then put them in vacuum bags 10 per bag and seal them up. I make breakfast sausage three times a year doing 25 pounds each time. This seasoning blend is the best I have found to date. When the pork/venison product is made right after hunting season it goes fast as kids love the stuff. As I said, I like the straight pork but both are very tasty.