Here is one I just tried and it was pretty good. I get a lot of hot italian venison sausage made each year so I use it many different ways.

Sausage and corn chowder with sausage and cheddar biscuits

Biscuits

1 pound bulk venison hot italian sausage

1 pound sharp cheddar cheese, shredded

3 cups biscuit mix ( you can use those pre-made ones in a roll too)

Brown the sausage and crumble. Drain it well, mix with cheese and work into biscuit mix. Mix it together well and make tennis ball sized balls, then flatten them on a cookie sheet. Bake for 12 to 15 minutes at 350 degrees. You can freeze the rest of the mix you don't want to use and make them later.

Chowder

1 pound of venison sausage

1 cup chopped onion

4 cups cubed red skin potatoes

1/2 tsp marjoram

1/2 tsp fresh ground pepper

2 cups water

1-17 ounce can cream corn

1-17 ounce can whole kernel corn, drained

1-12 ounce can evaporated milk

Cook sausage and onion in dutch oven until sausage is brown and onion is tender, drain well and pat with a paper towel to remove all the grease you can. Return the sausage and onion to dutch oven add the water, potato, seasonings and bring to a boil. Reduce heat and simmer for about 15 minutes until potato is tender. Add corn and evaporated milk and heat it through.

Serve with the cheddar and sausage biscuts and a frosted mug of your favorite beer.