I love making small batches of sausage—it’s a great way to test new flavours without committing to a full run. One of my favourite tricks is using BBQ rubs as a base. They’re packed with flavour and make experimenting easy. I also use a small amount of skim milk powder as a protein binder—it helps hold everything together without changing the taste. This wild venison mix used the herb and horopito hit from Deep Bush and the savoury punch of Rub One Out. Add a bit of cheese, and you’ve got yourse

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