So I seem to have some issues.
Venison sausages, mixture is correct to chef monkey spanner. But the consistency is more like a bratvorst and crumbly.
same with phesant sausages with chicken as an additive.
All taste ok, well except for the lime. But that is my fault. What am I doing wrong or am I doing anything wrong?
do I need more water? More setting time? I tend to add water to the bread separately then add it to the mince after and mix.