Hey fellow camp cooks and chefs?

I need some advise on how to make some good deer sausage! I understand that some keep this a secret, but I need to know what spices are put in sausage?

Thanks!

Spicy Bratwurst
3lbs. ground venison
3lbs. ground pork
2 tbs. pickling salt
2 tbs. dried parsley flakes
1 tbs. crushed red pepper flakes
1 tbs. dried minced onions
2 tsp. garlic powder
1 tsp. fresh ground pepper
mix venison and pork in a bowl mix ingredients in another bowl pour mix over meat and mix by hand until you get a good even mix throughout the meat. ENJOY

8 lbs venison, 2 lbs Pork Fat, 4 Tbs salt, 2 Cups Ice Water, 3 teaspoons Fennel seed, 2 tsp coarse Black Pepper. 1 Tbs Sugar. Grind the Meat and Fat together, add spices and water, fill casings there you have it Italian sausage.

8 lbs Venison, 2 lbs Pork Fat , 2 cups Ice water, 5 Tbs salt, 1 teaspoon white pepper, 1 teaspoon ground ginger, 1 tbs ground nutmeg, 1 tbs sage, 2 Tbs powdered Dextrose. Ground meat and Fat, add water and spices form into patties or stuff into casings and there you have it, Breakfast sausage. This one is my favorite. PS. (OMIT THE SAGE If the sausage is to be frozen for more than a month as it does not freeze well.)

Nope no help here! my buddy makes all of mine and he puts everybody else to shame!

It always tastes better if you make it yourself.