Are you truly trying to make an emulsified sausage like a hotdog texture? If you are some cutter phosphate might help. Also crushed ice instead of water. What is the temperature of the emulsion when you're done? It way be too high and the emulsion is failing.

I made a batch with a liver from the deer my daughter and I got. I just got back from a late season cow elk hunt. I have 300 pounds to cut up saturday. Will make some good sausage!

I see the pics from earlier are gone, photobucket issue? so here are some more. Coarser than the type done in the cutter.

This is a version I make with Venison liver. I don't like the real "pastey" kind and this is a little coarser.
http://wedlinydomowe.pl/en/viewtopic.ph ... 3006b990aa

Here you go Chris. This is my standard wild game Hotdog recipe. it is 75% wild (Could use beef) and 25% pork back fat. If I'm out of back/shoulder fat I use 50% lean wild and 50% pork Butt. Since I butchered a whole hog this fall I had a good supply of pork back and shoulder fat. Recipe is for 1 kg....

Wow looks fantastic! I was just reading about "Doctors sausage" Its something on my list to try.

Boy they sure are red! This is after they're peeled!

Today I made venison Italian sausage using another one of the spice mixes from Germany. Base spice then you add salt. I use this one for pasta sauces and for inside sausage rolls. Also made a batch of my venison Smoked Paprika jalapeno, chili Habanero cheese smokies and a new one, Filipino hotdogs! ...

They turned out real nice. Great with a nice crunchy apple!

And they're ready. Also some Pfefferknacker I made (the little ones)

Looks like you have enough work there to stay out of trouble. I'd be interested in seeing how the phefferknackers turned out. My projects for this week is a kielbasa wiejska, a Polish farmer sausage and a venison kolbasz. Here you go. Pfefferknacker and the Landjaeger are done. https://i.imgur.com/...

I still need to make Venison Bratwurst, Wiesswurst and Smoked paprika, Jalapeno chili cheese smokies before Christmas!

The Pfefferknacker fermented for 1 day then cold smoked all day yesterday. This mix has some GDL in it so the PH drops pretty quick. They will dry this week and should be ready to package on the weekend. I had one last night right out of the smoker and they were very tasty. I will post a pic when th...

When we had this one in the basement as a pop cooler it seemed to shut off when cold, but maybe it ran so low we didn't hear it. You're right though it does cool quick. We had a bit of a Chinook on Saturday while I was making head cheese and stuff in the shed. It got warmer in there and the ink bird...

Seems like I'm the only one busy is the sausage cave, or at least the only one posting. My last batch of headcheese was such a hit with my folks that I had to make another batch. Had a head, hocks and riblet bones from a hog I butchered earlier plus some extra hocks I had. My mom said she likes this...