Here's my take on sausages. They are a basic breakfast sausage and I am yet to find someone that dislikes them.
Pork Seasoning 257g
I use pork shoulder as it has a good amount of meat fat ratio. I found using belly that the fat content continually changed so got a different sausage each time.
Mince the venison and the pork then mix thoroughly.
Then add the pork seasoning and rusk and mix thoroughly again.
Then add the water and mix in, leave to rest for 15 minutes or so, so that the rusk soaks up the water.
Put into sausage skins and enjoy.