Any time I've turned sausage, I've gone with Legg's Old Plantation Seasoning. Stuff's pretty good, Mom and Dad have been using it for years. I plugged a few deer this year and a buddy who's into cooking brought me these recipes for sausage. His grandparents immigrated from Germany and he translated them out of his their cookbook. We stayed up til about 1 AM mixing it all and stuffing it into hog casings, and they're pretty f'n good. Figured I'd pass them along. We substituted deer for the veal/beef, wild hog for pork, and pork fat from the butcher instead of bacon ends. Also, Hefeweizen instead of water. Weisswurst - I thought this was the best, even my wife will eat it. 2lbs pork 2lbs veal 1lb pork jowl 1 T ground mustard seed 3.5 oz non-fat dry milk 1 t celery seeds 3.5 T salt 1 tsp mace 2 T powdered sugar 1 T dry parsley 2 T lemon zest(we cut up a lemon and tossed in the grinder with the fat) grind, combine and stuff. To cook these, you boil a pot of water, take it off the heat, then drop them in for about 12 minutes, then you can take them out and brown if you want. the Krauts say your supposed to take them out of the casing to eat, I can't see that it makes any difference. Knackwurst 2.5 lbs lean beef 2.5lbs lean pork 1lb bacon fatty ends 4 cloves garlic, crushed 1/2 cup minced onion 1 T coriander 1 t mace 2 1/2 T salt 2 t sugar 1 cup water combine, grind stuff. boil then brown. Bratwurst 3lbs pork 2lbs veal 1 t white pepper 1 t marjoram 1 t parsley 1/2 t nutmeg 1/2 t celery seed dash of ginger, mace, and cardamom 2 oz red wine grind, combine, stuff. boil in beer, then brown or grill. I'm pretty much a leach when it comes to quality info around here. Hopefully somebody'll get some good use out of this.