venison sausage recipies

trying a new butcher this year for my sausage prep. Previous sausage from other butchers was too dry and I am finding the same thing this time.

Anyone make their own? What recipe do you follow and how are they??


The ground was mixed with 30% pork and it is fantastic but not the sausage!! I'll have to use it in sauces or stew to use it up.
Thanks, Tom

 

I have made deer sausage for years with 50% pork butt and a breakfast seasoning you will be happy

 

1/3 pork is not enough fat for good sausage, it will be dry. Try 1/3 pork "fat" for better results. Of course some prefer leaner sausage.

 

I always go 50% pork and I add 1 pound of ground up bacon for every ten pounds of meat and some cajun seasoning.

 

Are you talking like a breakfast sausage or summer sausage??

 

I make Brats, Italian Sausage, and breakfast Sausage and always use 50% pork butt or pork ribs what ever is cheaper at the time. Usually pay about $1.67 a lb