We made this recently and it was so tender that we scooped pieces off with a spoon and ate it on crackers. It also makes a wonderful sandwich meat. My house mates suggested calling this "pork pate" but as it is not a pate I chose to name it otherwise.
If you have a hard time finding chorizo, try making your own chorizo. It is good in a variety of Tex-Mex dishes. Especially good with scrambled eggs and onions in a warm flour tortilla for a breakfast taco.
Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!
Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional "Bangers 'n Mash" for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!