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I have lots of venison, ground, added to 10 % fatty beef, and frozen. Can I make sausages with that? Should I grind some pork fat-back to the same consistency, and if so, how much? Do I then just stuff using a spacer and 2 hole grinder? Anything else I should know? I want to make some venison and dried cherry sausage.

Thanks for your advices.

Item 1: Defrost the frozen stuff in the bottom of the fridge. That way, it should never exceed 4�C, and it should stay out of the 'danger zone'.
However, because its likely that during mixing and stuffing it will exceed 4C, I wouldn't think it a good idea to freeze the made-up but uncooked sausages.
So that implies smallish batches... or make just before the party!
Item2: I think you need to get the fat up to something more like 25/30% - perhaps you'd use some minced belly pork (trimmings?), depending on how strong you want the venison flavour, diluting it with pork should make it milder.

Enjoy!

Thanks, Dougal. Definitely worth a try. The OB&C is getting tired of Axis venison burgers grilled over pecan wood.