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<blockquote data-quote="Retired Educator" data-source="post: 254058" data-attributes="member: 3373">Pretty much the same as above. I do use exclusively pork butts. It seems that unless the butts are really fatty I can use the whole thing with venison or waterfowl and the sausage comes out with the right amount of fat. Also use prepared sausage seasonings and usually add pepper and garlic water. Not big on trying various seasoning as over the years the family has pretty much let me know what the favorites are and what they don't like. Do accept suggestions from time to time that sound good and usually it's just adding to an existing seasoning mix.Examples of additions would be: mustard seeds in summer sausage, one head of garlic boiled in a quart of water and then ran through the blender, (this is used in place of water that is usually called for in any sausage recipe), extra pepper is good in most sausages, taco seasoning can change a batch quite nicely sometimes, don't be afraid to change a little if it sounds good.</blockquote>

[QUOTE="Retired Educator, post: 254058, member: 3373"] Pretty much the same as above. I do use exclusively pork butts. It seems that unless the butts are really fatty I can use the whole thing with venison or waterfowl and the sausage comes out with the right amount of fat. Also use prepared sausage seasonings and usually add pepper and garlic water. Not big on trying various seasoning as over the years the family has pretty much let me know what the favorites are and what they don't like. Do accept suggestions from time to time that sound good and usually it's just adding to an existing seasoning mix. Examples of additions would be: mustard seeds in summer sausage, one head of garlic boiled in a quart of water and then ran through the blender, (this is used in place of water that is usually called for in any sausage recipe), extra pepper is good in most sausages, taco seasoning can change a batch quite nicely sometimes, don't be afraid to change a little if it sounds good. [/QUOTE]

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