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<p>[QUOTE=&quot;Bonedigger, post: 87365, member: 4367&quot;]I&#039;ve sure learned a different way of doing things since living up in South Dakota (19yrs give or take) I&#039;m originally from Leon County, Texas.&nbsp; The sausage up here is about 1/3 pork and often in links (yep, we have a sausage stuffer) when as a kid I remember my dad making 1lb packages, like hamburger and then after freezing these they would be thawed and made into pure venison patties.&nbsp; I remember mom saving bacon grease to fry the sausage in.</p><p><br /></p><p>Oh well, maybe the extra grease from he pork keeps ya warm in the colder climate.</p><p><br /></p><p>OOPS, this is a coin thread.&nbsp; I got a 1972 half dollar in change today <img src="styles/default/xenforo/clear.png" class="mceSmilieSprite mceSmilie2" alt=";)" unselectable="on" unselectable="on" /></p><p><br /></p><p>Bone[/QUOTE]</p><p><br /></p>

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