Processing witch sausage?

I made 20+ lb of polish some with cheese mostly stuffed. Also made 10 lbs hot breakfast sausage bulk.
I had no pork even with processing a hog. I am curing almost all the hog, shoulders back straps belly and hams.
So i ran out and bought some pork so i have a 50/50 mix pork and venison for sausage.

The best i ever made was hot Italian with real maple syrup added to it. Was great.

Tho i have a problem with my grinder i guess this used one the beraing at the end need replacing. Lucky i have my 1934 IBM/Dayton as back up.