I have got a video and cook book from thes sausagemaker co. And it is common practice to freeze bulk meat, thaw, make the sausage and refreeze. People who say you shouldn't do this are paranoid or misinformed. Just don't let the meat get to warm. It should be kept at 38degrees or below, the colder the better. Also it is easier to grind when ice cold, if not it comes out mush. I,ve been thawing and re-freezing for years with no ill effects. Accept the desire to hunt and harvest more deer for sausages.
