Try using lamb skirt, I made some with 40% lamb, royal venison seasoning and caramelised onion a few weeks ago. They were bloody good even if I say it myself. More of an evening sausage than breakfast though.
Yah, I saw those vevor stuffers this morning , a nice Stainless Steel 3 l was under £50, if I didn’t have my little Kitchenaid attachment I’d possibly consider one. I think when you are starting out smaller really is better because it’s just so much more sensible to do little 1 to 3 kg batches until you have a set of recipes that you’re really happy with. Even now I love to just spontaneously whip out a small joint of meat from the freezer on a Friday evening and then make a really well planned out beautifully seasoned 10 to 20 fresh sausages or two or three large netted sausages for the charcuterie chamber. It takes all the hassle out of it and is much more fun because you can be done in under an hour and you don’t need to make such a big deal of it all. A little work and you can slowly build a wonderful charcuterie stash and sausage library in your freezer
