I have 2 deer I want to process myself. I’m looking to make mostly hamburger, but also some smoked sausage. I only have a pellet smoker so I understand I won’t get a great amount of smoke flavor. I was wondering if anyone had some recipe tips as far as seasonings, and what kind of pork to add to the deer meat. I like my sausage with a good amount of spice. I have a meat your maker grinder and I just ordered the sausage attachment, I’d like to do about 20 pounds of smoked sausage.

Get you a smoke tube from Amazon under $20.00. Add pellets light it add to grate with meat.
For breakfast sausage I like HI Mountain seasoning Original recipe. Follow directions to a tee and it's outstanding. For some kick add red pepper flakes.
Kit makes 25lbs and includes the collagen stuffing which is EZ to work with.

For pork use pork shoulder recipe says to mix 50/50 game meat and pork.
Good luck,

Taste is subjective, but I think with ground meats pellet smokers do a good job on smoke flavor. It's just the big cuts like brisket, ribs and pork butts it lacks. I also highly suggest hickory pellets (Lumberjack if available) as they produce the best smoke flavor on a pellet grill.

I can't stand Pellet smokers. They don't make enough smoke, nor the right kind of blue smoke for brisket....BUT, for sausage, they are just about perfect. You can control the temp easier, and you don't need a ton of smoke to get good smoke flavor in sausage either. So you are good there. For Summer Sausage, I use the Hi Mountian Summer Sasuage kit, and I do 90% deer and 10% Brisket fat. I don't even mix pork in for that. Most of the hi mountian kits are really good. I have also experimented with a bunch of different recipes for Brats and Andouille, but have not perfected any of them yet. I usually use feral pork, but you can buy a shoulder instead.

For pan sausage I like the AC Legg Chorizo and their breakfast sausage mixes.

I generally like the AC Legg seasonings, I've used their Italian and Bratwurst mixes. However for breakfast and smoked link sausage I buy TexJoy Sausage seasoning at HEB (only available in their East Texas stores) and add cayenne pepper to it. I add 2 TBSP cayenne (to a 12 oz jar) for what I consider 'medium' and 3 TBSP for spicey. For the breakfast sausage I use 3 TBSP of the modified (w/ cayenne) seasoning plus 1 TBSP of Ground or Rubbed Sage for 5 Lbs of meat.

I think you should be able to find TexJoy over there in Deep East Texas.

I should point out that I'm only shooting hogs, so I generally don't have to add fat or any other meat when I'm making sausage. I've never shot a deer.