Its been a few years since i've done sausages but finally got my act together, got my shed sorted and have all of my ducks in a row so to speak.
I used a similar recipe to my first attempt, but added less garlic salt and cooked the quinoa in red wine and redcurrant jelly opposed to just water.
Process was to dice the whole deer (apart from the loins), dice pork belly to get a 75/25 mix of venison and pork. I cooked the quinoa as mentioned above, then chilled overnight in the fridge. I mixed the spices in with the quinoa in order to achieve a good spread of seasoning throughout the meat. I then mixed it all together and fed it through the mincer twice before stuffing it into hog casings. I then hung the sausages in the chiller for a day to allow them to firm up before vac-packing and freezing.
Things i was fastidious with; cleanliness (obviously..), keeping all components as cold as possible and re-chilling between each step. I ended up with 6kg of venison off the roe. i lost a bit due to shot damage and it wasn't a massive one to start with. i added 1.5kg of pork belly, 500g of cooked Quinoa and 135g of my seasoning.
Seasoning includes cayenne pepper, black pepper, mixed pepper corns, garlic salt, nutmeg and rock salt. mixed in bulk.
Here's the results...
Things which could have gone better.. I split the skin a few times while making the sausages. Even with a manual stuffer (compared to an attachment on my mincer like last time) you still really need 2 pairs of hands until you become proficient.