Ingredients:-

• Sausage casing, 2-3 metres
• 500g, minced free-range or organic pork shoulder
• 250g, minced free-range or organic pork belly
• 60g rusk
• 120g water
• 1 heaped tsp salt
• 16 sage leaves
• Black pepper
• White pepper if you have some
• ¼ tsp nutmeg or mace
• A little oil for frying
• You'll also need
• A wide-necked funnel (hardware shops sell cheap ones)
• Something to push the meat down the neck of the funnel (the handle of a rolling pin, works)
• Clean string and scissors

Method:-

• Normal method.
• Addv water to meat
• Do not add water to rusk
• Only do 2/3rds thrugh the fine grind, leave the rest as 2nd grind and mix.

Note:-

Hugh Fearnley Whittingstall