Lisa and I loved the venison sausage we had made up last year. We alos gave a lot of it away to friends. I have a smallish buck and a doe on ice, right now, from Saturday. I ususally like to age them for 5-6 days that way.....but we're heading out of town, Wed. morning.

I'm thinking of taking it on to the processor during lunch, today. For sausage......will it make much difference if the meat is aged, or not?

Thanks for your help.