Hey Ya'll ! New to the site here and really enjoy the reading & ideas. I have a question about the "German Sausage' the processors make in Central/West Texas from your deer and feral pigs they work with. I have yet to find a recipe that replicates these smoked, cooked, spicy wonders! The ones I have had in the past were fully cooked and took little time on the grill or throw on the dash for a few to reheat. I've made several different recipes, just haven't found the "one". Any direction is appreciated! Keep on keeping on!