ask your local butcher if they can get you what is called picnic trim. it usualy comes in a 60 lb. box. [this is if you make a amount of venison sausage] it is usualy a 50/50 fat meat mix, and is a less expensive way to go than pork butt. adjust the pork trim to the type of sausage you are makeing. for example a 50 venison and 50 pork trim is good for breakfast and brats, however for italian you may want to go 70/30. good luck.
You Know You Have Gone Too Far When You Turn Your Fireplace Into A BBQ Pit.