I’m blessed to be married to a fine German girl who knows a good sausage when she taste one,.... so she lets me do the cooking. We live in an area the has several great German butcher meat processing centers that also process Venison each year. We get our Venison smoked every year for added flavor. For this recipe you’ll need 1 pound of smoked or un-smoked, sweet or hot Venison sausage in a whole ring, 1 box 12 - 16oz, or pouch of au gratin, or scalloped potatoes, 1 block of your favorite cheese, I prefer Colby Jack, Pepper Jack, or Monterey, but you can also use Cheddar, & 1 6-pack or case of your favorite beer. Start by shredding the cheese, at least half of the block or more if you like extra cheese, into a bowl & put aside for later. Next par boil the sausage in a frying pan using a 50/50 mix of 1/2 cup water & your favorite beer. Open the beer, sip & taste for freshness, if fresh pour 1/2 cup into the frying pan. Cook the sausage slowly for about 6 - 8 minutes while sipping the rest of the beer. All great cooks taste their food while cooking. After 6 - 8 minutes remove sausage from pan & place on a covered plate. Follow directions for potatoes & place in a casserole dish in oven at 350 for about 30 minutes. Open another beer & taste for freshness, continue to sip for 15 minutes. After 15 minutes open oven door, spoon potatoes to the side & add the Venison sausage, cover the sausage with potatoes & continue to cook fo 10 more minutes. With 5 minute left to cook add the shredded cheese to the top of the sausage & potatoes & continue to cook, watching the cheese so it melts nicely, don’t burn the cheese. Remove after 5 minutes & place the casserole on hot plate. Open 2 more beers, call over a friend & admire the casserole & toast the hunter & the cook….....enjoy….Bear Killer 
