Everything here is for the stage after the larder: turning your own venison, or the trim off it, into something the family will actually eat. Despite the collection name there are no knives in it - those are under Knives.
Sausage
You need four things: a seasoning, a binder, casings and a way of filling them. BushWear Royal Venison Sausage Seasoning and Lucas Yeastless Rusk cover the first two; Devro Handlink collagen casings in 30mm are the easiest to work with if you have not done it before, because they do not need soaking like natural casings; and the BushWear Deluxe Upright Sausage Stuffer 3L fills them without fighting a mincer attachment.
Burger
Simpler, and the better place to start. A seasoning or mix - BushWear Royal Venison Burger Seasoning, Lucas Tasty Burger Mix with Onion, or the Caramelised Onion & Black Pepper - then the burger press and greaseproof separator discs in 4in and 5in so the patties stack in the freezer without welding together.
Worth knowing
Venison is lean, which is why almost every recipe adds fat or rusk; a pure venison sausage with nothing in it comes out dry and crumbly. Match the casing diameter to the sausage you want - 30mm is a breakfast-to-standard size - and check your stuffer nozzle fits it before you mix ten kilos of meat.
Related: Larder Equipment · BushTukka · Deer Extraction · Trophy Prep & Care
