Deer season isn't officially over until the sausage is made and put in the freezer. My daughter took two nice bucks this year. Her first mule deer, and her best ever whitetail. This is the end result of adding about 40 pounds of pork shoulder and 20 pounds of pork fat to about 70 pounds of venison. Turned out 70 pounds of German sausage with jalapeno and cheddar cheese, 25 pounds of spicy Italian sausage with mozzarella cheese, 25 pounds of plain Polish sausage, and 25 pounds of summer sausage with cheddar and jalapeno. It all turned out great! Should last us until next deer season. Cheers!
