New to the forum and sausage making. I have a plentiful supply of rabbit and other game, recently I've been making pheasant sausage rolls etc and want to branch out in to sausages. I feel like quite a lot of people I know would have some to eat and so it's a great way of ensuring game is eaten (which is very important to me!)
I'm thinking of starting off with rabbit and have found various recipes online but none of them mention rusk or stabiliser. As game can be quite dry due to the lack of fat I'm guessing I definitely need rusk? But i have no idea where to start! Can anyone help with pointing me towards some recipes or posts explaining the principles of balancing rusk/fat/meat?