Homemade Sausage Making

I am making a smoked sausage out of 750 grams of venison, 250 grams of pork shoulder and 100 grams of pork backfat. The predominant flavors are coriander, and ginger + an assortment of herbs. There is also cure no as I will cold smoke the sausage and then bake it until it is cooked. I am thinking about putting brandy instead of 1/2 cup of red wine in it. Any suggestions on how much brandy (I want a subtle enhancement of the flavor).

I have put this in the wrong forum. how do I shift it into the correct one?

As rule of thumb I add 1 oz. of liquid for every pound of sausage so 2.5 OZ. would do in your case.

Don't hesitate to use cure#1. It does protect against botulinium and does not adversely affect the flavor.

I'd add the cure AND sample the brandy, then you'd be fully covered!

I would think that the alcohol in the brandy would have an adverse effect on the mince. Nearly 4x the alcohol in the same volume of wine.

I agree with Ross and Ray. Eat the sausage with the brandy on the side. I think even if you are using wine, 1/2 cup for just over 1 kg is too much as well. Big Guys liquid calculation probably makes sense, but he is talking about water. I think less is better and I would not add any more than 20ml of brandy and 80ml water. But then you can experiment and we are not talking about a large quantity here. Let us know how it worked out.