Venison Sausages
Ingredients
- 6 lb 8 oz venison minced
- 6ib 8oz pork minced
- Sausage skins (from your friendly butcher)
- 2lb of rusk (also from your friendly butcher)
Directions
Measure the rusk in a jug and add equivalent jugs of water leave to soak in a bowl
Place mince pork and venison in large bowl with the soaked rusk, mix well
Add 16 level teaspoons black pepper and 3 ice cream scoops of salt and some chopped parsley if you desire, adjust the seasoning to your taste, fry a bit in a pan to check taste,
Mix well until all combined, then fill the sausage skins using either a Kenwood mixer attachment or a sausage filling machine.
Filling the skins Twisting the filled skins to make the links of sausage Time to cook them to make sure them taste alright!
