Using the honest-food recipe found here /venison-sausages-with-basil-and-garlic/ I bought garlic, wine and fresh basil on my way home.
As the venison was pre minced I chopped and minced the fat with the herbs and garlic, and with help mushed it all together. Having no idea how much sausage skin I needed I took to much off but that's okay. Our mincer is totally inadequate for stuffing and so a proper stuffer will need to be purchased if Wal is serious about sausage making.
A quick taste test of some mix fried up and we were ready to go.
They definitely needed more basil but that was my error. But overall, a success.
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