Are you making a raw sausage that you'll cook? Or a cured, dried sausage? If you're curing, you should definitely read up on the science of it, for food safety reasons. There are a few debates about whether nitrites are absolutley essential or even good for the finished product. That and they're kind of hard to find and used so sparingly. Personally, I've found that if there's something that can't be killed by regular salt then it must be from such poor quality meat that you wouldn't want to use it in the first place.
But if you're doing a raw sausage, that's easy. A friend of mine used to make vennison meatballs every Christmas, and they were delicious!!
