I've just found a pic' of the bambi+pork sausage I mentioned earlier. There are three diameter sized skins and I got the medium, then just did a few twists every 100mm of so to make it into sausage sized sausages.
And I've just found the recipe too.
700 grams venison
600 grams pork belly
2 teaspoons crushed fennel seeds
1 teaspoon ground pepper
½ teaspoon salt
10 cloves garlic
¼ cup Barkers High Country sauce
½ cup water
