Home made sausages are the very best.. much like home made anything.. Today I made a batch ready for the festive season.. I use Weschenfelder seasoning's, rusk and sausage casing.. great service.. first class products and service. http://www.weschenfelder.co.uk/ British Sausage Recipe Using Weschenfelder Seasonings Recipe for use with Weschenfelder Seasonings The following recipe is a guide to producing an English Style Sausage that will produce a fine succulent sausage at first attempt! It is a recipe that produces a sausage with 75% meat content. For smaller mixes…reduce the quantities By proportion Once mastered….you can change and alter the contents & seasonings to suit your taste. 5lbs Lean Pork 2.½lbs Fat Pork (i.e. Belly Pork) ¾ lbs Dried Pinhead Rusk 1 ½ lbs Water (cold or iced) ¼lb Seasonings (i.e. Weschenfelder Gold Pork Seasoning, Cumberland, Lincolnshire Traditional etc) 10lb Cut the meat into cubes or thin strips and mince ensuring the Lean Pork and Belly Pork are well mixed. Then add the seasonings & mix well. Add the water gradually and mix thoroughly into the meat. Finally add the rusk & again mix . At this point you can fill directly into the casings…..or alternatively put through the mincer a second time. This really mixes all the products together & produces a slightly thinner chop. Use a coarse plate (8mm or10mm ) if you want the texture to remain fairly coarse. Mincer in action.. sorry for poor quality , was holding iphone with greasy hand while trying to feed the mincer..