I recommend finding this book, Great Sausage Recipes and Meat Curing Book by Rytek Kutas, he has sausage recipes from all over the world. The company he founded also sells sausage seasoning mixes, about 20 years ago we bought some of his mixes, and through the years found them to be as good as the best that we used. But in the last few years our equipment has sat idle, too much work trying to make sausage for only 2 people.

The usual mix is 60/40 venison to pork. Can be leaner if making dried sausage only. Seasoning for 100 lbs. This is an old seasoning recipe from Castroville TX.

2 lbs canning salt (4 cups)
6 oz black pepper
2.5 oz garlic powder
8 oz coriander
1.5 oz cloves
1.5 oz all-spice
1.5 oz nut meg
1 oz sage
Red pepper flakes to taste



Oak smoke only!

I use Smoke Sausage Seasoning from Zach's Spice Company. Its got just the right amount of spice and garlic and the only seasoning my family has really liked out of numerous seasonings that I have tried. If you are using 1/3 pork, get some pork that has a high fat content so your sausage doesn't end up dry

Zach's Smoked Sausage Seasoning

I find most sausage recipes have way the hell too many ingredients in them.