We make 150-200lbs of different types of venison sausage a year. Been lots of trial and error over the past 5 years, but we have finally got it dialed in
Natural casings. I personally think collagen are disgusting taste and texture wise
Fat percentage is very subjective. We use 25-30% pork fat to venison for most of our sausages. You will need to try it out and find what you like best. I have used up to 45% fat. Was just too greasy for my family
We get our pork fat trimmings from a local butcher. We don’t buy butts or shoulder unless we cannot get the trimmings for free.
If using butts or shoulders your fat percentage will be much harder to accurately gauge vs fat trimmings.
AC legg makes some very good mixes, we have also enjoyed some of the LEM flavors as well.
