need input on making venison sausage

[Guest guest]

We are going to have a sausage making party. We have about 40 pounds

of venison meat for sausage. We have a kitchen aid grinder. We have 10

pounds (Will help me out with that?? of unrendered pork from Will) We

are planning on grinding up with the pork and putting in Penzey's

Bratwurst seasoning.

I am wondering if we need more pork for the 40 pounds, if yes how much

more?? and Will do you have more??

and do we need any other flavoring or spices??

we are not going to put in casings. We are just gonna freeze bulk sausage.

Do we need special bags or will ziplocs work?

Any help from the experts out there would be so appreciated. thanks!

Kathy-jo

c.

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