Deer processing

So I shot a buck this last weekend and I am processing it myself. This is my second deer. The first I cut into little steaks and ground the rest. This time I want to attempt to make sausage.

Any recommendations for seasoning kits or type of casings?

I am in San Antonio. I know Bass Pro has a lot of seasoning kits, but I am sure there are probably local places if I look harder.

We use Fiesta venison sausage seasoning mix. We order it online via Fiesta.com. Good stuff.

If you are going to make link sausage, be sure to add plenty of fat. I prefer to just make pan sausage with mine. I'll but some pork butt, mix it 50/50 with venison. I use salt, pepper, crushed red pepper, garlic, oregano. Keep it simple.

Depends on your taste for sausage, since asking about casings figure you are talking links or summer type. I have made a lot of breakfast sausage brekfast link and patty. For that I used Old Plantation brand breakfast sausage seasoning.

Casings hog or sheep. Hog is the size you find mostly when buying things like brat sized sausage, sheep would be the little smokie size. If stuffing sausage do so as soon after grinding it as you can, the salt will cause the pork fat to change some and it is then difficult to get it to feed through the mill for stuffing

I usually mix mine 1/3 pork (Boston butts) 2/3 venison, that is about as lean as you want to go. Most mix it 50/50. both make good sausage.

season the sausage up before running through the grinder and it will be more evenly mixed in the sausage. Fry a little that comes out first if it needs more seasoning then add it.

Seasoning is a personal preference. Use natural casings. I mix 60% venison to 40% pork. Mix the ground sausage well with your hands. If you smoke it, low heat source and 4-6 hours

Thanks for the input y'all.

I guess with all the different ways and seasonings, I will just have to start the trial and error....