The process of making venison sausage begins at the time the deer is butchered and divided. Many tough parts of the carcass are not suitable for choice cuts. Save these and to them add an equal amount of fresh pork. Grind all together and put into a large pan and season with salt and pepper, a sprinkling of red pepper and a small amount of sage. Knead and work the entire mixture together after which it may be served as hamburger or stuffed in sausage skins or loose meshed cloth bags and smoked with hickory smoke for 3 days.