On Tue, 19 Mar 2019 08:00:53 -0400, songbird >
wrote:

>U.S Janet B wrote:
>> On Mon, 18 Mar 2019 18:59:34 -0400, Boron Elgar
> wrote:
>...
>>>Alas, my favorite store, where you could see the smoke house if you
>>>drove around the block, closed down. I think the owner's very elderly
>>>father was keeper of the recipes and master smoker and when he went,
>>>the place just did not last long.
>>>
>>>Someone who worked for one of my husband's customers, makes his own,
>>>old-world sausage. I'd send jam or bread and get back some great
>>>stuff, though his venison version was a bit dry.
>
> i'd rather have it a bit dry than too soggy.
>i don't want to pay for watered down stuff.
>
>
>> you've got connections for sausage as well as fresh yeast? Lucky you
>>
>
> yah! we know someone who knows someone, alas i
>really don't like the recipe they use so i'd rather
>they didn't give it to us but someone else who
>could eat it.
>
> my favorite Polish sausage is made by Kryziak's
>in Bay City. plenty of garlic so i can enjoy the
>burps the rest of the day. they used to get
>some at my local grocery store but now we have to
>drive over to Bay City to pick up our own - luckily
>we usually have to go there once in a while anyways
>so it isn't an extra trip.
>
>
> songbird

sausage making includes some water in the process. But, venison tends
to make a dry sausage, it takes some tinkering to get a recipe that
overcomes the dryness.