I will do my best to explain breakfast sausage here but there really is nothing to it. If your grinding venison into burger, Your half way there. All you need to add after that is pork fat in the amount that gives you as fatty or a lean a breakfast sausage as you like. Start with 50/50 and adjust from there.
Grind the venison and pork together Or once again, have your kid do it.
Then mix the seasoning packet of your choice with water and pour it over the ground meat and mix well by hand. I have tried many brand of seasonings but keep returning to High Mountain brand.
If you like yours a little hotter, add some crushed red pepper flake. Then grind all the meat again and package in bulk pack tubes and freeze. I like the tubes because you simply pull them from the freezer and slice and fry.
When your done, have your kid fry some of it up for you.