I've been making different types of sausage for the last 15 yrs or so. First of all you can learn quite a bit from old Rytek Kutec's sausage making book, but for the best way is to try to find someone that's been doing it for awhile and not only get some pointers off them but maybe a recipe. Living in an area where Kielbasi and Italion sausage rules the sausage type of recipes it was quite easy for me to get some good recipes and pointers. I do know when I make venison kiebasi I keep it about 60% pork and 40% venison, I might even go higher if the pork is real lean. Not putting enough pork in the recipe has a tendacy to make it too dry.
Polack