Steve,
Still makin' up with mamma for the long time away.
I'll be down tomorrow most of the day.
For the sausage, I just have some spices that I mix with the meat and a little water. I'll try and bring some down tomorrow.
Heck, I had an antelope burger tonight with just a little season salt and Montreal steak and it was pretty darn good.
I've got 40# or so of burger, a sausage stuffer, and a smoker. I need to clear some space for whitetails so there may be quite a bit of experimentin' going on.