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Once you have your ingredients, such as minced/ground meat, salt to taste, binder (e.g. an egg), seasoning and of course the natural casings and a funnel for filling, you are ready to start.

Place your minced meat into a bowl, add your salt and seasoning, an egg for binding and approximately 5-10 per cent water.

Mix by hand until the meat mixture feels like dough. It should look like a large patty. Ensure that there is very little air in the sausage meat after mixing. Rinse the skin casing (sheep or pork intestine) in fresh water to wash off any excess salt. Then put a small amount of clean water into the inner part of the casing to flush and lubricate it.

Now using your funnel put the skin casing on to the pipe end of the funnel and stuff the sausage mix into the funnel (you could ask a friend to help you stuff the mix into the funnel).

Feel the meat and the casing pass through your thumb and fingers, holding firmly but gently.

The result should come out looking like a snake. Then tie off both ends of the skin casing with a simple knot.

Measure what size you would like the sausage portions to be. To create your linked sausages, gently squeeze the casing by using your thumbs and forefingers. Pinch, squeeze and twist. Pinch, squeeze and twist.

When you have completed the linking of your sausages use a fork or metal skewer to prick any air pockets you may see after the filling process.

Place into the fridge for a few hours to settle and then you're ready to cook in the frypan or on the barbecue.