I did 50/50 venison to pork butt. I made 7 lbs of breakfast sausage (forget which one) and 7 lbs of blue ribbon brats. I don’t mind and will eat up, but for the non-venison lovers of the house - not sure. Would I have been better of with pork fat vs pork butt? More seasoning? Any advice would be appreciated.

Thanks for the reply. No, venison was normal and fresh. Seems I did everything right. It may just be the fact of how lean the venison is and retaining some of the venison taste. Maybe my expectations were off. Can’t take sirloin steak and make it taste like a ribeye! Lol

147 pork sausage seasoning calls for .50 lb to 25 lbs. meat I used 2.6 oz + 3 tblsp for 7 1/2 lbs. Blue ribbon brats calls for 1.125 lbs to 25 lbs meat. I used 6 oz. This was my first shot at fresh sausage, so was unsure of my results.

Parksider Thanks for the help. I am learning a lot from everyone. I threw the extra in when I did not have the flavor I thought I should. The when splitting decimals in oz should be minimal. I agree oz is the way to go.