Medium-grained. Combine 3cm long strands/strings and 1.5cm diameter slices with particles. Slices a millimeter thick. Strands/strings 3mm thick. Particles 5mm. If this is not medium-grain (maybe too large), say so in the comment, but I want a combination of, in order from most to least importance, strings/strands, particles, and/or slices.
Either pork, or mixed beef and venison, but could combine all three. Could also include lamb, which would preferably be slaughtered juvenile. Lamb, hogget, and beef would be preferred over mutton and veal. Either way, include different parts of beef, venison, lamb, and/or pork. Maybe one meat would be small thin slices, one be long strands/strings, and one meat be particles, I’m not sure which is which, but if you have an idea what meat should be which, say so in the comment. Should lamb be slices, venison be particles, and beef be strands, or should beef be particles, venison be slices, and lamb be strands, or anything like that? Say so in the comment.
Edit: it should be either mixed beef and venison or mixed pork, lamb or hogget, and turkey.
If cured, it should be certainly be smoked as well. Maybe avoid curing, and barbecue by methods such as grilling, hot-smoking, or smoke-roasting the sausage. An alternative would be braising. For smoking or grilling, use a gas grill, Weber Smokey Mountain, big steel keg such as Broil King Keg, reverse flow smoker (could be either horizontal tube or vertical box), or propane cabinet smoker (would be cabinet), either of which should use a mix of charcoal and wood chips where possible, and gas grill and propane cabinet smoker should use LPG otherwise CNG. Of them, propane cabinet smoker and Broil King Keg may be most preferred, while drum smoker and offset smoker might be less preferred than either of them. Again, an alternative would be braising, maybe smoke-braising would be best. Kamado Grill or Big Green Egg could work, but Big Steel Keg such as Broil King or Bubba would be preferred. Gas-powered smoker oven could work.
Mix spices and seasonings into it. Also add iodized salt, sea salt, and/or kosher salt. Include small amounts of sucrose (alternatively raffinose) and/or erythritol. Maybe a little vinegar.
Maybe partly air-dried halfway to three fourths. Should still be some water left. Compressed and packed somewhat. 15-30% fat, desire a combination of short-chain saturated, medium-chain monounsaturated, and long-chain polyunsaturated. Desire few or no air pockets.
Depending on herbs, spices, and seasonings added, could be good either on pizza or to be eaten with buns.
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Food and beverage 