Thread: Homemade Venison sausages

I think that a lot of venny sausages are dry. The meat hangs and dehydrates in the chiller, then after a few days gets made into sausages. The best sausies I have had actually had water added to the mince not a whole lot of fat and use pork intestine skins. Put half the meat through the 10 mm plate twice and half through once then mix together.