Sausage Making Help

[Practical Approach]

Looking at turning some of my venison burger into sausage links for smoking.  Anyone have a recommendation for how much fat to add per pound.  Types of fat?  Should I plan on mixing some pork meat in as well?  I need help from the pro's out there.  Thanks

[jrebel]

I use pork butt or pork shoulder and mix 40/60 or 50/50 for my sausage.  Any less and it seamed to be dry....which is what a sausage should never be.  If you don't want to grind your pork, just go to costo and buy their bulk ground pork and mix it 50/50. 

Good luck and let us know how it turns out. 

[The scout]

  I would definitely add pork not just fat, cash and carry has good deals on bulk pork

[Practical Approach]

Thanks.  I will plan on stocking up on pork then.  I don't have a nice grinder, so I will get it ground already. 

[The Weazle]

For summer sausage I do a 10 lb venison to 5 pounds pork.
For all other sausages I do a 6 lb venison to 4 pounds pork.
For bratwursts I do a 50/50 mix.

If a butcher ground your venison, there is a chance it is already cut with beef or pork fat, you may want to call him/her if you don't know.

[hunter105]

 I have always had great success with adding 20% pork fat to my venison sausage.  Same with Elk, 20% pork fat is all you need.

[Bowgina]

15% pork butt