Must be a Cheesehead thing.

Moosetrot

Spouse is from a little German town in Texas, they have 2 USDA processors that make sausage. They both make great sausage and sell their seasonings so we can make our own.

Fischer's makes about 20 diff sausages: http://fischersmeatmarket.com/meatproducts.html

Hess Meats make some great stuff too: https://www.hessmeat.com/products

We made one we found in a book called Mettwurst. We mix venison with hamburger, cooked rice and seasonings. That's my favorite venison sausage.

Here in Michigan, My Fav, is Kowalskis Kieska. Blood Sausage ! Fabulous - Bob.

Just made brats over the weekend and had a little left over that I mixed up with cheese and did bulk patty style…..MMMMMM! But all in all I like polish sausage, secret family recipe. I didn’t make polish this year, trying to use up seasoning I had in stock. Brats, summer sausage, and breakfast. Most sausages from the store are too fatty for me. I like 20% pork max mixed with clean venison. Happy trapping! ScottW

We have an old fashioned meat market near us that does the cold smoked sausages. We have had them make venison and beef. I will try the mutton later this year. I get mine with garlic and mustard.

Bryce

Boudin and all sausage that is really smoked not smoke flavored. Small craft sausages love old world sausage including blood sausage not keen on the way it looks but good. I have a neighbor that makes it he is first generation Belgian got me to try it and its great. Also a Swedish sausage made with potato and pork Patatascarf SIC. muck like boudin but mild.

Conecah brand sausage made in South Alabama and sold there and in North West Florida is my favorite. Looks just like your sausage Wolfdog. All I eat up here in Alaska is patty sausage, the link sausage is the store bought Polish variety, of which I am not a fan, weird after taste. When ever we buy groceries on the road system, bacon and sausage are on the top of the list, we then have them flown out on Lynden C 130's, it's just too expensive to buy at the Alaska Commercial Store here in the village. If we fly over to the road system, we always go with empty totes, and bring them back full of perishable things like sausage.

Once you start making your own sausage, you'll never go back.
Kielbasa.

Took 21# venison to local old time meat mkt told them to add 5# pork and make ring bologna. Turned out awesome. Buddy took hind qtr to another one up The valley further and had dried/chipped beef made, that turned out great too!!

… store bought… I like Renfros out of Lufkin

Canadian pork sausage was my favorite growing up made by relatives of course.

Wolfie..... Try it boiled, on brat buns, with kraut and finely chopped onions. A different stroke!

I'd be leery of trying a product that was misspelled. LOL

I saw that also.

Local processor, deer sausage (jalapeño and cheese).

Elk Summer Sausage, with jalapeño and pepper jack cheese. Casey’s Processing in Flagstaff, AZ.