We purchased a 5lb butt roast to make venison/pork sausage. How much venison (pounds) would you add to this?? We got some made at a processor a couple yrs back and it was awful dry.

I like it to have a bit of grease in the pan so I know it’s juicy. Some guys go 50/50 ratio. Help me out here please.

I'm a 50/50 guy.

Hmmmmmmm ok. Plenty juicy I’m sure???

I do 60/40 venison/pork when using a butt.

These days I go to local supermarket butcher and ask for pure fat trimmings from pork and pure beef fat trimmings from rib eyes. They usually price the fat at around 35 cents a pound. I cube the fat and freeze it on a cookie sheet, then grind a 50/50 mix of the two fats. I use the fat mix for any deer sausage/breakfast sausage/burgers/etc. with a 70/30 venison/fat ratio.

50/50. You can cook out fat.

That sounds good!

On all of our whitetail burger, I have them grind 50% boneless pork shoulder or butt to get the consistent fat and flavor that we like. For elk burger, we always do 20% beef suet. Seems to compliment the meat better.

50/50

7.5 pounds of venison - 60/40 every time.

For burger - 90% venison and 10% brisket

I like 50/50, but you might find that to be a little dry still. I once made some breakfast sausage and the goal was to make it as juicy and greasy as supermarket sausage. I used all wild boar trimmings, and figure I was about at 40% fat, 60% lean pork. If you are mixing venison with say a pork butt, that pork butt is still going to be probably 20% fat or less. making your overall fat content at 10% or less.

Store bought sausage has a TON of fat.

50/50 bone out.

What kind of sausage are yall making?

50/50 is a little too lean for me for venison/pork butt smoked sausage. 60/40 pork to venison is right where I like it, not too greasy but not too lean as long as you don't overcook it. I prefer 50% pork butt/10% bacon ends & pieces/40% venison.

Fresh sausage 60/40 pork to venison.

Breakfast sausage 70/30 pork to venison. Can go leaner, but then you end up adding oil to the pan to fry the patties.

Summer sausage I prefer 100% venison.

Sorry I should have stated, breakfast sausage

60/40 or 70/30 pork/venison.

At least 60/40 pork to venison, but more is better, 70/30.