Thread: Video: Making venison sausages

Yep thats a good plan with the straw, a pin to prick them as you go is good too. Usually when you refill the chamber you end up with more air. Another tip is to have the meat fairly close to frozen when you do the first grind and if you use it to stuff the sausages like you've done, then as you say use a coarse plate.

15 KG's on your first go is a fair mission. If I may say, they did look to be a bit tight and maybe why you had breakages. I try to shuffle the skin along a bit quicker every 4th link ( or where you estimate it might be ) so that the skin isnt quite so full.