I use the packaged sausage seasonings from Leggs (Sausage Seasoning Blend #10). This says it is good for 25 pounds of meat but I only use it on 20 pounds. My husband adds pepper flakes to make it hotter. I also use beef fat instead of pork. DO NOT add too much pork or it will taste like pork sausage and not wild game sausage. We usually mix it, fry a piece, and then doctor it up if we think that it's missing something. If I have too much meat in the freezer, then I can the burger, steaks, hot dogs, bacon, etc. That way when I come home from work, I just open a jar and have an instant supper.
There is a magazine that I get a lot of my canning ideals from. It is the Backwoods Home Magazine and Jackie Clay is the canner. Here is a link to some of her meat canning articles:
http://www.backwoodshome.com/articles2/clay105.html
I'll be busy canning next week on my vacation to clean out my freezers (turkey, burger, broth, jelly, etc.).
Good luck with your sausage making. Don't give up on the first try, just keep trying till it tastes like you want it. Be sure to write down what you try so that your recipe will be how you want it and you'll won't forget it next time you make it!