This is the moment of truth, when all that beautiful work comes together and your ground venison transforms into actual sausage links!
In this Mossy Oak University, Zane Dearien shows you how to load a sausage stuffer with hog casings and pack ten pounds of a seasoned venison/pork blend into perfect links, ready for the smoker or the freezer. The details here matter enormously, so watch to turn that ground meat into glorious link sausage.