Turns out, deep-fried deer sausage is pretty good. If you're mom ever made you fried bologna when you were a kid, the taste will be familiar. This is like a man-sized version of that boyhood snack--the thin, crispy bologna swapped for a thick and tangy chunk of summer sausage underneath a crunchy shell. Phil, manning the fryer, was using a prepared coating mix from [Cabela's](http://www.cabelas.com/product/Home-Cabin/ Food-Processing/Fish-Seafood-Preparation|/pc/104798880/c/104723280/sc/121647780/ Cabelas-Coating-Mixes/847425.uts?destination=%2Fcatalog%2Fbrowse%2Fhome- cabin-food-processing-fish-seafood-preparation%2F_%2FN-1107012%2FNs- CATEGORY_SEQ_121647780%3FWTz_l%3DSBC%253BMMcat104798880%253Bcat10 4723280&WTz_l=SBC%3BMMcat104798880%3Bcat104723280%3Bcat121647780) for his chicken, so that's what the sausage got dredged in. I bet it would be pretty darn good batter-dipped as well. Truthfully, it's a combination of sausage and frying, so I think it would be good just about any way you cooked it.