Thread: Venison sausage recipes?

I've just picked up the boned-out meat from the 6-pointer red my stepson shot hunting with me on Boxing Day.

I own an electric mincer - with sausage attachment, and have a gross dislike of the dry so-called sausage offerings I've tasted from our commercial processors.

The ideal sausage in my book is one along the lines of the classic (true) british pork sausage - ie you don't need to put fat in the pan, they're filled with meat/fat not all bread and they come out moist and juicy.

so - who has a decent recipe I could try that will give me something that doesn't cook up and look like dried turds?

I note the chch-based butcher on TM who offers casings etc - looks interesting but with my specific agenda, I'd be interested in knowing if there are any alternative suppliers or products I should use/not use (I'm in Invercargill).

many thanks!
Si