Instructions:

Beat the herbs and spices into the mince with the back of a spoon until it sticks into a ball or use a food processor to blend the ingredients together.

Fill the barrel of the sausage maker with this mixture.

Cut a four centimetre length of compacted wide casing and fit this over the nozzle of the sausage maker and tie a knot in the open end.

Operate the sausage maker to extrude the mixture as a paste into the skins, refilling the sausage maker as required. Do not over-fill the skins.

Tie knots in the open end of the skins and then twist the sausage at intervals to produce individual susages. These are best not cut apart until after they have cooked.

Cooking:

Sausages should not be pricked and should be cooked slowly.

Preheated oven

gas mark 4 350°F 180°C

Bake for 30 to 40 minutes

or grill under a medium heat for 20 to 25 minutes, turning them at intervals to allow even cooking.

or fry over a low heat for 20 to 25 minutes, turning them at intervals to allow even cooking.

Sausage Variations

Beef and Tomato sausages: makes 1lb

12 oz minced beef

4 oz minced belly pork

1 tbsp tomato pureé

2 tsp fresh herbs or 1 tsp dried herbs

salt and pepper to taste

Turkey & Garlic sausages

: makes 1lb

12 oz minced turkey

4 oz minced belly pork

2 cloves fresh garlic, grated

2 tsp fresh herbs or 1 tsp dried herbs

salt and pepper to taste

Chipolata sausages

: makes 1lb

12 oz minced pork

4 oz minced belly pork

1 oz rice flour

50ml water

1 small pinch each coriander, pimento,grated nutmeg, thyme

salt and pepper to taste

Use the smaller chipolata skins for this sausage.

Pork and Apple sausages: makes 1lb

10 oz minced pork

4 oz minced belly pork

4 oz cooking apple

2 tsp fresh herbs or 1 tsp dried herbs

salt and pepper to taste

Sausage Rolls

Prepare long narrow sausages , the length of your baking tray or roll the sausage meat to shape without skins.

Prepare 8 oz of pastry for each 1 lb of sausages.

Roll the gluten-free pastry of your choice to the same length as the sausage, roll the pastry round the sausage and place on the tray.

Cut with a sharp knife into sausage roll lengths but do not move them.

Cooking:

gas mark 5 375 F 190°C

Bake for 40 to 45 minutes