I have, it's been a while since I have made any though. Have bought kits from Cabela's for Italian and breakfast sausage. I add some pork fat from pork loin trims and it always turns out really good. I think I still have some seasonings in my cabinet to make more.
I haven't made any in a couple of years but it use to be an annual thing. We used about 50/50 deer/pork fat and Old Plantation seasoning. Would also add a little extra sage.