Ha, pleased you like it Dave. Umm, I'm the only NZer that doesn't drink beer (ashamed of myself) but drink pinot noirs instead.
here's the sausage recipe. I knew I wrote it down in case they were good - which they were
Venison sausages.
700 grams venison
600 grams pork belly
2 teaspoons crushed fennel seeds
1 teaspoon ground pepper
½ teaspoon salt
10 cloves galic
¼ cup Barkers High Country sauce (tomatoe with a bit of chilli I suspect)
½ cup water
And I bought the casing from the local butcher.