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Venison Sausage - Natural or Collagen Casings? Pork or Beef fat?

The title says it all.
I am making venison sausage but I guess these questions would apply to sausage in general as well.
Natural or collagen casings? Pork or beef fat. I know that a lot of people use pork but fat is free at the market and I'm trying to save money.
Also what is your preferred fat to meat ratio? I see that 30% seems about the norm.

Your thoughts please.
Thanks in advance.
Merry Christmas!
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