Heres a link to a thread I made on making sausage back in 08. It shows my old hand grinding days. I've since graduated to electric industrial grinding now. The post is about duck sausage but the process is the same for elk or deer. For breakfast sausage, the key spices are Nutmeg, Sage, Thyme, and sometimes rosemary. The rest is mainly salt and different types of pepper. The proportions I have listed are alittle heavy on salt and can be reduced by a pinch or smidge.

http://www.piscatorialpursuits.com/forum...html#Post411801