Sausage making has come to be one of the prime activities of the deer season in Texas. One of the best recipes I’ve found is a German link sausage, smoked to give it added resonance. Don’t be shocked by the quantity in this recipe. It assumes you are on good terms with a deer hunter.
14 lbs venison
7 lbs pork trimmings (80% lean)
1 cup noniodized salt
1/3 cup coarse-ground black pepper