Try "Adkins Farm Style Sausage Seasoning" if you can't find it in your area (normally at the grocery store) then write or call information for a number. They have a one pound bag of spices that will do 50 pounds of meat. They are located at:
American Spice and Seasoning, Inc.
P.O.Box 210398
Dallas TX 75211
The trick to making good breakfast sausage is to trim out as much silver meat and fat as possible. Add pork fat back to provide moisture and a little grease to simmer the meat while cooking. Always use fresh spices for best flavor.
I like to use a three to one ratio, I cut the pork (either fat or fat pork chops) into pieces about 2-3 inches in size, mix the pork and deer meat well. Then mix the spices in with the meat. Cover and chill over night. Grinding while chilled or partially frozen makes for a better grind. I always grind twice. After the first grind, cover and put it back in the fridg. overnight, then grind again. I usually package in freezer paper in one pound packages. Take the meat and roll it about the size of the sausage rolls you get at the store, then roll in the freezer paper, tape the ends with freezer tape and stick it in the freezer, It is good for about 18 months......if it last that long.
I usually do a whole deer. My family will take my home made deer over the best store bought sausage. Enjoy.
