I would look up (google) Leggs seasonings. Get their summer sausage seasoning. Add some chopped jalape�os, small bits of sharp cheddar cheese, a 16 oz solo up of powdered milk and 2 oz of "special meat binder" ( sausage binder ordere online) per a 25 lb batch. I go 14 lbs venison and 11 lbs ground pork butt to get the 25 lbs of meat. Stuff in casings and cook n oven at 190' till insides are 155'. If u want a more tangy flavored summer sausage add some citric acid after grinding. After 5 years of experimenting, this is what I've settled on as my personal favorite.
