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.