First attempt at venison Sausages

[Paul 600]

Mix in a couple of breasts of lamb, plenty of fat and grease in them.
basil.

Be careful as lamb fat can quickly turn rancid.

 

[Dan Gliballs]

Be careful as lamb fat can quickly turn rancid.

And makes the bangers taste like kebab meat.

On the topic of dry sausages I found that as I increased the rusk I increased the "juicyness", I take it that the rusk holds the fat (lubricant) in and doesnt let it weep out during cooking.

The more rusk the less fat in the pan after cooking. Obviously there is a cut off when you can have too much rusk.