We have smoked deer sausage in my area that is always a favorite (custom blended to add the right amount of fat). Always good & tasty. There are also one or 2 vendors locally that smoke their own links (pork), which I grill and/or fry always with excellent results. The secret of a good link sausage (IMO), starts with the grind of meat. The vendors locally use a very coarse grind, which translates into a better product. Besides, the product I buy today was smoked just yesterday. You really can’t beat that deal.