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Just knocked up a new batch of venison burgers and had a little pork mince left over so i thought about pigeon burgers. I hate pigeon so forget the burgers. I thought i would try pigeon sausages. made a few differant patties to stat with so i could find one i sort of liked. I ended up with Pigeon and lemongrass. in all truth they are very nice. Only made a few to try and if they go down well with the rest of the family i will knock up a few hundred and freeze them for the winter months. for the few i did, 12 28mm sausages i used 9 squab pigeon breasted and minced. i took the sinu(sp) out before mincing. this gave 1000g of pigeon mince. 1000g pigeon 300g pork mince 200g ice water 50g of gluten free bread crumb 1tablespoon or mixed dried herds 1tablespoon ground Lemon grass 1teaspoon of salt 1teaspoon pepper. mix all but the water and then put in chiller over night. add ice water and then mix. put into casings. its that easy, i use a lidl mincer and bought a sausage funnel from the bay. next time i will add 1/2 teaspoon more of salt and maybe a little more lemon grass or some lemon juice Just a few to taste. for venison burgers i take Venison is 17lb on venison mince 4lb pork mince. 8oz gluten free mace seasoning big hand full for parsley 2 big pots of cheap mixed herbs good handfull of ground dried chilli flakes Mix good and then mix more. you will have pockets of powder if not mixed good and proper. 4" burger discs and the press came from the kitchen shop I find the a half US cup works out as 1/4 pond burger the tray is from ikea and just fits in the chiller to catch any bits the drip from the carcass but it also makes mixing easier. i have a few of the trays. hope i havent waffled to much and it would be good to see what you all add to pigeon sausages. game dealer will not take squabs so need a use for them.lol. thanks for looking ATB Phil