Smoke house?

Sausage is the easiest thing to do. Just grind your meat up and season it however you want. A lot of people will argue about how to mix your meat if your using deer. I have made straight pork sausage and straight deer sausage. Just don't put too much pork fat in it. I like straight pork sausage though and usually make jerky out of the deer. Tex Joy sausage seasoning is a good place to start with your seasoning. You can add to it though if you want. I like a really small smoke house because it's easier to control the heat. A 4'x4'x8' box would smoke anything you ever wanted to smoke and would be very easy to build with plywood or sheet metal. I would use sheet metal though and weld it. I like to get mine up around 250+ for a few minutes then back it down and smoke it for 6-8 hours. Just watch it and don't let it dry out. Red oak is about the best to smoke with. Anything else will be strong or hard to control the temperature. When it has cooled off I like to vacuum seal it and put in the freezer. It'll last forever like that.