making sausages

anyone here make their own sausages? down here English sausage does not exist, so I`ve got a grinder with nozzle attachment and managed to get some hog casings. I`ve been doing a bit of reading up and will try using black and white pepper salt allspice and sage. anyone got ant tips would be helpfull

Don't forget a little bit of packing with rusk or breadcrumbs


"Rusk or 'filler' as it is commercially known, absorbs the seeping, infusing, marinating fats as they smelt into, and blend with, other ingredients during the cooking processes, retaining those infused fats within the sausage casing (skin) for internal cooking of the meat, tenderising and flavour blended distribution."
 
No the post was originally from sausage boy who seemed upset, I said that was because we were going to make him (make a sausage) then eat him, keep up Alf.

Text me the details later then and keep me in the loop.
 

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