I used: 75%/25% - deer meat/lamb fat. Then the spices you use are coriander seeds, black pepper, nutmeg, clove, salt. And some liquids: Worcestershire sauce and malt or brown vinegar. Some people also throw in a bit of brandy there but I didn’t.

Mince it all together and then put it in a 22mm casing so it not too thick and then squeeze through a sausage machine.

Loads of videos online though for exact ratios of spices etc.