They don't hunt them here, they harvest them, but it has to be done, regardless.
As for having it processed, unless you like lots of deer hair in your sausage, you should at least skin and quarter it. It is a chore to butcher a couple of deer, though, espeically if you are making sausage out of a lot of it, but it is well worth it.
Cost here to turn 50# of butchered, de-boned deer into 70/30 sausage (they provide the pig), is about 150$ for 40-odd rings, about the same as buying regular sausage rings.