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I have a sausage unit which goes onto my electric mincer. I have made numerous pounds of sausage usually using a 50% mix of game/venison and pork belly with some herbs and garlic(which I put through the grinder with the meat).  Always thick variety and they have always been brilliant.   Sausage is a mix of meat and seasoning with some breadcrumbs if desired. I ground some apple up with the meat and that worked. It really aint rocket science.

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