bought a mincer last year and its been an invaluable bit of kit.. We basically have substituted beef mince for venison when it comes to spag bol, chilli, lasagne etc. Ive also got a decent recipe for burgers which go down great. I was going to make burgers with this lot of venison but thought burgers arent really a winter food and that i should take the plunge and put the sausage attachment on the mincer.
I went to see my butcher to get the skins and pork and then used a similar recipe that i use for my burgers.. The missus and I had a morning making bangers.. It was a learning curve to say the least.. But we persevered and ended up with these.. Theyre drying in the chiller before we bag them and freeze them. Will add a pic of the cooked end product when we make tea tonight!