Not sure where to post this question so here goes. Yesterday I made some home made venison sausage - bulk. I have done this before and it turned out well and have worked the mechanics. It turned out very well. Ground, then seasoned, and then ground again. Test fried in olive oil to check the flavor of the sausage prior to packaging and freezing. I had one pattie left over and put it on a saucer to cool and later put in the refig. A couple hours later I took left over pattie out to eat and now for the question - it was more flavorful; tasted better; and the spices were much more evident - lead out more. Generally tasted better cold than hot. Why? As I am no chef and marginal cook; I can not explain this.