Made some for the first time using a 60/40 pork to venison ratio. Used sage, salt, and red pepper to taste. I'm happy with the results. Made about 10 lbs.
I think 30% is the sweet spot for sausage. Its not so fatty you can tell its deer, but its not so lean you have to add a ton of oil to it. That recipe does seem a little busy for my likes though. I like breakfast sausage to taste like sausage, not a bunch of salt.
