I kind of get what you are saying, but he was asking about sausage recipes, and your's is surely not sausage.Deer:
Take a hind quarter, stuff it full of salt pork, garlic, onion, bell pepper. Smoke it slowly over Hickory logs.
Throw the quarter on the smoker after your afternoon hunt. Take it off the smoker after your next morning hunt and eat it for breakfast.
I made about 50 #'s of moose sausage last year and will be doing the same in a few weeks. Last years didn't turn out the best but were still edible. Has anybody got some good recipies they would like to share with this novice?