It's not actually a mincer. It's a sausage stuffer. This lot of sausages were a commercial mix called Old Time Banger mix. Made up with 2 to 1 venison to pork. I usually make up some more specialist sausages with chestnut, dried cranberry and port using a plain pin head rusk. The next time I make them I'm going to try bread crum to give a softer texture.
I'd avoid the breadcrumb idea, pinhead rusk is far better. If you require a softer texture, mince it through a fine cutting disc and add just a little more rusk. Try using cooking bacon instead of pork, it will transform your bangers!
i used the cooking bacon in my burgers last time instead of pork belly fae butcher....worked out cheaper and just as good!!!
made rabbit burgers with "smoked ham soup pack" basically misshaped bacon or cooking bacon they were brilliant!!!
they "smoked ham soup packs" were from local co-op and were only 89p a pack....
i do like my pork belly fae local butcher but if theres plenty of those misshape bacon packs or soup packs ill be using them as it does work out cheaper.....local Lidl often has them too i think