Homemade pork sausage question???

Hello All, I had a question regarding making wild pork sausage, I was wondering as to what ratio are you all using, I would also like to know what other meat are you using in your mixture? I have used venison and wild hog along with store bought pork in the mixture to add some fat to the sausage. The ratio I have used was about a 50/50 ratio of pork and venison. I'm just curios as to what ratio along with what meat are you all adding to make your pork sausage. I have also just made straight pork to make sausage, wild pork and store bought. Thanks for your time and I appreciate any and all feedback you all can provide.

I used to mix venison & pork, but nowadays for linked sausages (smoked or fresh) I prefer using 75% feral pork and 25% bacon ends and pieces. Good stuff. All of my ground venison now goes into burgers, snack sticks, or summer sausage.

60-40 or 70-30 depending on fat content of other meat

Some feral pork has enough fat on it by itself. Some of it is as lean as venison.

Most of the time we mix it with venison and make sausage. I have mixed it with beef to make jap and cheese sausage when the feral pork didn't have enough fat.

we used to use 70/30 for breakfast pan type sausage (lean game meat (venison/feral hog) / store bought pork roasts/butts) or 80/20 lean game meat/bacon ends (depending on fat of bacon) ...

link type sausage, like the above with pork roasts/butts, bacon ends or 70/30-75/25 (depending on fat content) brisket depending on what flavor/type we were going for.

Thank you for the posts, This year I will try a different ratio like 70/30 or 60/40. I will have to try using the bacon ends and pieces to add more fat content, I have used salt pork with real good results, so I may use the bacons ends and pieces along with the salt pork< I bet that would be good mixture.

One thing about the bacon ends and pieces is that it's not all fat. There are some nice chunks of meat in there too that add just a hint of that cured bacon flavor to your sausage. I don't like fatty greasy sausage most of the time, but I do like the extra fat in there when I'm cooking it especially sliced in a skillet and then drain/absorb on paper towels. I also do like the extra fat in there and leave some of it (especially my smoked sausage) when I'm making a base for a gumbo or sauce piquant, you can taste the difference. Another thing that I do is when I am measuring my pink salt to incorporate into my seasoning/water for smoked sausages, I measure of course and only add enough salt to cover the feral pork or whatever meat I'm using. The bacon is already cured and is already a little salty, if you add curing salt to cover the bacon too I have found that it comes out too salty. Most of the pigs that I keep for sausage are pretty fat and probably don't need the extra bacon in there but I would rather have my sausage a little fatty vs being too lean and dry. The first time I stuffed my own sausage I made 100 lbs. 75 lbs of it (deer & pork) came out too lean & dry. ended up feeding a lot of it to the dogs.