As a kid almost all our venison was ground for sausage. It was always called simply 'Buck-sausage'. I would like to try to make some. All my surviving elder just remember it as buck-sausage. I called the meat market that we got the seasonings from and actually did the smoking. All they could tell me is that they've always done either Polish or Country style for venison. I'm thinking it may have been the Polish, it was reddish colored. What would be a good recipe for a I'm assuming a German style venison Polish sausage? It's a very German area around our homestead, so I'm guessing it is a German style. I've got a new grinder/stuffer straining at the reins wanting to make some sausage this weekend. I've got a ton of Tender-quick, but open to anything.