Venison breakfast sausage mix?

[Huskie]

I have about 10 lbs of venision steaks from last year and this year that I need to grind up. I also have about 10 lbs, of a pork butt roast I need to get rid of also and was considering mixing the two into breakfast paddies. With the total being 20 lbs., how much and what type of spices should I add? I like it a tad on the spicy side, so I planned on some salt, pepper(both black and red) and sage. I tried it last year and it was too bland, had to add when I cooked it. What would be the proper amounts of each? May even add some of my Jalo's from my garden. Thanks in adviance for your advice.

[fivebucks]

I would do some google search's for recipes. I've modified a couple I found and tweek it consistanly to get the flavor I want. Just write down what you put in and the lbs of meat. Start with a small batch and when you get a good one to your taste do larger batches.

[pushbutton]

a mixture of salt, pepper, coriander,paprika, crushed red pepper,( sage would also compliment well). for 3/4 cup- bad math gets you about 1/3 cup salt, 2tbs black pepper, 2tbls paprika, 1tbsp crushed red pepper,1 tbls sage, 1tbls corriander. for 20 lbs i would double this recipe and add some more fat. you could also order a premaid mix from pennzy's [Note from admin: Please read forum policy before posting again. Thank you.] i used it yeterday and it was yummy.

[snowfighter]

I have always mixed a pound of pure venision burger and a pound of Jimmy Dean pork sauage.

[paul pachowicz]

I mix the batch with 40% pork to 60 % venison. I add by sight alone,

salt

pepper

garlic POWDER

sage

oregano (ground)

crushed red pepper (I pulverize the McCormicks)

patty it out and fry