Making venison sausages

[Griggo06]

great stuff thanks.

I'm also looking at their mincer machines: Electric Mincers - Weschenfelder

does anyone know how these would compare with Kitchen Aid Professional with Sausage maker attachment (one is used on FB marketplace near me)

Cheers guys

Way better than a kitchen aid get a manual stuffer. You don't need rusk that is just what the British public are used to.
If they are for your home consumption make your own seasoning you can pick what you want.
I'd recommend trying to getting hold hard back back fat, freezing it and partially freezing the venison cold is better. (Fat can go through from fully frozen, the lean meat should be partially frozen, cut into strips/chunks size of the mincer freeze for a few hours then go for it best to mince lean meat first on its own through coarse plate 8-10mm, do the fat separately then mix salt and spice into lean meat do this before liquid, should stick to the palm of your hand upside down then with some liquid can be anything (beer, fruit juice, water) no more than 5-8% by weight. Then stuff.

 

[Woodsmoke]

back fat, freezing it and partially freezing the venison cold is better.

Yep. And mix it until you feel your hand is going to fall off! The more you mix it, the better the myosin will bind to the fat, and the nicer your finished sausage texture will be. It should be cold enough to be painful, too