First batch of sausages

SSN100 said:
I have made pure venison sausages before, when I couldn’t get hold of any pork or other fat. They were very dry and tough if cooked just as sausages, but they worked in sausage casserole quite well, with a long slow cook.
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This is good advice I did a big batch of beef sausages a while back and had a similar issue and only worked this out with the last few
 
My way is soak skins overnight and flush through , 6lb venison 2lb boar belly (fatty pork) 12oz rusk 1lb ice cold water mixed 4oz seasoning of choice 10lb batch . Season meat and mince twice 6mm plate , add rusk and water mixed and mince again . Work the mix by hand until sticks to hand and cold water to get mixture just right to pump out , load stuffer and away to go .
 
lukerobs said:
They came out lovely a tad dry and dense, maybe il try some different skin as the hog skin is pritty thick and il add a little fat next time with the smaller nossle. Made a Nice brekkie taste lovely :) View attachment 418247
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They look good! Next time you use the hog casings you could try adding a wee bit of lemon juice to the water? It can help tenderise them, although they do tend to be a bit tougher. I find sheep casings much better
 
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