Ingredients,
1kg venison mince (20% beef fat)
2 Tbs pink salt
2 Tbs ginger
1Tbs garlic granules or 2 Tbs fresh minced garlic
1 Tbs crushed chillie or 2 Tbs if like a bit of heat.
2 cups of cooked rice (day old is best)
Mix the mince and rice roughly.
Add herbs and mix thoroughly.
Then pipe them into sausage tubes, twist them into the desired length and put in the fridge for 3 days to ferment and enjoy.
Freeze the left overs and defrost to cook.
Don't need to go to college for that.
