Thread: venison sausage idea?

Just play with spices. You need to be careful not to over do them. I use mustard powder, cumim, chilli, sage and onion but not much of each. Salt an pepper also but be careful of salt as you don't want to dry it out to much. You will also need a binding agent.
If you can don't use synthetic casings instead get the real deal they hold together better when cooked. you want the casing not to burst when cooking as it holds in juices to cook better you can prick them at the end to let out fat.

DO NOT over mince the meat.

That's my 2 cents but there are so many ways to do them. GOOD LUCK!!!