After I graduated High School I worked a while for my Mothers, first cousin that ran a custom meat processing plant. Part of the price to butcher a beef was that He got to keep the hide and head. When He would get several heads, he would then bone them and use the meat along with pork butts to make sausage. It was really good sausage, and sold quickly when He made a batch. I tried last winter to mimic His Kielbasa using deer meat and pork butt, and it turned out pretty good for my first try. Two of man's sons ate some and thought I was close. In fact, the one from Colorado is supposed to send my His Dad's Kielbasa recipe, and I will do some more. miles
