Venison Sausages

Will got a new (used) crossbow and on his first hunting trip with this bow, with his first arrow, he managed to get a Texada Island black tail deer. These Texada deer are very small, but big enough for him to cube 15 pounds of meat for sausage making.
The next cool thing that happened was that our friend Patches sold us one of his young heritage pigs for roasting, but instead, we cut it up to make two hind quarter roasts, ribs and then cut the front shoulders into 15 pounds of sausage meat as well.
Yesterday I ground and mixed these meats, and made three fabulous kinds of sausages!

GENERAL SAUSAGE MAKING INSTRUCTIONS:
Be sure to keep everything very cold while working.
With a medium plate on your grinder, grind the meats together.
Mix the seasonings and spices with the liquid. Pour over the ground meat and mix thoroughly.
Refrigerate 4 hours to set the seasonings.
Remix and either stuff into casings or divide into one pound packages.
Label and freeze.

Smoked Breakfast Sausages
7 1/2 lbs venison
7 1/2 lbs fatty pork
250 ml jar smoked pickled peppers, minced (including the juice)
2 Tbsp pickling salt
2 Tbsp poultry seasoning
2 Tbsp ground pepper

Drunken Deer Sausages
2 1/2 lbs venison
2 1/2 lbs fatty pork
1/2 cup brandy
1 Tbsp brown sugar
1 Tbsp pickling salt
1 Tbsp ground pepper
1 tsp mace
1/2 tsp cloves
1/2 tsp ginger

Bangers
5 lbs venison
5 lbs fatty pork
4 eggs
2/3 cup gluten free panko
1 1/2 Tbsp pickling salt
1/2 tsp sage
1/2 tsp rosemary
1/4 tsp nutmeg
1/2 tsp white pepper
1/8 tsp cayenne