Guys, I made these sausages
I mixed and ground up 700 grams (a couple of pounds) of wild venison, about the same amount of pork belly, two teaspoons of crushed fennel seeds, 2 teaspoons of coarsely ground pepper, a teaspoon of salt, quarter of a cup of Barkers High Country sauce (a local spicy and chilly tomatoe sauce), ten - yes ten cloves of garlic and half a cup of water. Then put it through this sausage stuffer that I bought off our version of ebay.
The sausage skin get stacked up over the plastic end of the stuffer and you wind the handle, and out it comes - as easy as that. I did the ultimate sausage test by having some friends around and cooked them on the char grill bbq and the results were excellent.
If you are curious, yes it was me who shot the deer but it died for a good cause.