Thought I would post how I do it.
I buy the pork from the local supermarket - whichever one has a special offer on the moment. I use shoulder, though you can use belly as well if you like a fattier sausage.
Chopped up ready for the mincer.
I use an old Kenwood for mincing. Its 50 years old but still gives good service. (Mine was given to me by a friend when she upgraded, though you can get them off Ebay for around £25'ish)
Pork all minced. I'm going to make three different flavoured sausages: Plain pork, Italian and Cumberland. I've weighed out the seasonings, rusk and water.
All three mixed and ready for stuffing. The Pork and Italian has been minced again, I've left the Cumberland coarse.
My new toy - my sausage stuffer
I use natural sheep's casings and have threaded them onto the tube (a job I hate!)
Ready to go!
Turn the handle...and sossigies
All done. Pork on the left, Italian in the middle, cumberland on the right.
It really is very easy. I've not cooked any in my Traeger yet, but come the Spring.......
)
