Making Sausages

The bonus of making your own sausages is that you know exactly what goes into them. Minced pork is the classic meat, but beef, lamb and venison are equally good. Casings can be natural or man-made, and you can vary the flavourings and seasonings to taste (see box):

1. Soak the casings in a large bowl of cold water for 1-2 hours. This will remove any excess salt and make the casings more pliable.

   

2. Fill a piping bag fitted with a large plain nozzle with sausagemeat. Hook the casing over the nozzle and squeeze in the filling.

   

3. When the casing is full, twist sausage at intervals into links. Secure twisted ends with string. Remove string after cooking.