My breakfast sausage recipe uses 2 T of ground sage per 10# of Venison or bear meat. So it wouldn't take much! My sausage is rather simple 1/4 C salt, 2T ground sage, 2T pepper and 2T of ginger. That's usually 8# of venison and 2# of bear meat. Or 10# of bear meat.
Occasionally, I add real maple syrup just before frying. It adds a real nice touch if I'm serving sausage with French toast!
When my brother comes over I will add a little red pepper flakes to his sausage since he likes it a bit on the spicy side.
Since I do not use pork I sometimes get it a little dry if the bear meat isn't too oily. If that happens I just add a little sprinkle of powdered buttermilk or some apple sauce. That will usually hold it together well and keep it from drying out.
