If you want gluten free rusk Wischenfelder .co.uk sell it and also sell all manner of seasonings, skins etc..
We found that their Lincolnshire sausage seasoning contains a lot of salt so don't add any to the recipe .
If you don't like very salty sausages perhaps do as I did .
I only used half of the recommended seasoning mix and added six tea spoons of home dried rubbed up celery leaf and two heaped table spoons of home dried & rubbed sage , some fine chopped onions sprinkled on the final mince and made up to the weight with more gluten free rusk which we made ourselves from an on line recipe .
If any anyone is looking to try their hand at hand mincing I have a very good large heavy cast iron mincer Empire 22 hand mincer that I can't use any more which has an 80 mm bore & screw anchors down onto a thick table top or bench .
It is old and has to be washed well in hot soapy water before use and again after use wash it then oil it with a decent olive oil whilst it's still warm to hold any rusting back store in a warm dry place wrapped in an old towel etc. not out in a damp cold shed where it will go very rusty in no time
Last year we spent over £90 on three brand new stainless steel plates & a stainless cutter plus another£ 38 on three brand new stainless stuffing tubes & a stainless steel stuffer backing plate . It also has a home made wooden pine stuffing tool to help you retain your fingers after the session .
They have had to be superseded with a decent electric mincer as my spine disability has started to make it nigh impossible for me to stand and turn the handle or lean over and fill the skins whilst Alison turns the mincer.
Re :- the slimy meat
Try this order of doing things.
Use ice cold meat that has been prepped of excess fat , bone , membranes & sinew a few hours before mincing and returned it to the fridge , use ice cold with crushed ice in it water to dampen the meat prior to mincing.
The colder the meat you're mincing the better it seems to mince but do be aware that shoving your hands into ice cold meat or mince can be rather painful if your cold sensitive.
Lay the dampened cubed meat out on a tray , sprinkle the rusk ,herbs and salt over the dampened cubed meat and mix in well .
Now mince it up using the big 10 mm screen .
When the mince is all through the mincer , re mince to the desired size .
Add the rest of the cold water to the final heap of minced meat after it has finally come through the mincer & you'll keep it reasonably free of slime .
We are now on our fourth or fifth 12 pound batch of sausages , sausage meat & salami.
One thing that does stand out is that any membrane on the bits of meat tends to get stripped off and collects around the cutter on all mincers ,the only way to solve that other than be meticulous when prepping the meat is switch off and remove the retainer , plate to take it off then carefully undo the wound up material that is on the cutter & the auger . On a hand mincer you might also have to take the auger out if it is really wrapped up on it.
This is usually only needed for the large 10 mm initial plate use , second and third mincing's seem to go through most of the time .
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