Normally I'd think this would qualify as a gross idea, but I have to give the benefit of the doubt...if any drink would strike me as working well with a carnivore's garnish, the savory flavors of juniper and herbal vermouth would seem like the ideal place for it.
That dried sausage looks similar to some sremska kobasice I had recently...almost a beef jerky like flavor in a dried cured Serbian sausage. Too bad I ate it all, it would do nicely as a garnish! Probably would color the gin though.