Hi!
The sausages are pretty crud here so we started to make our own, 1st go was ok but maybe a bit 'loose'?

Does anyone have any tips pls???

Tack!

how`re you filling them?

The British sausage needs some binder. Most use rusk but you could use breadcrumbs or an alternative (whey powder?)

You still want a good meat content but you need the fat and the binder for a decent sausage.

Using a sausage maker/meat grinder. We're using recipes from a sausage making book, with breadcrumbs, pork mince, and extra pork fat.

Home made sausage is fabulous! Easy to make, and delicious. I have been making them about a year now. I have posted a couple of lnks which have been invaluable to me.

http://www.localfoodheroes.co.uk/?e=359

http://www.sausagemaking.org/

http://forum.sausagemaking.org/

I can confirm this-recipes are straightforward and there is a very good calculator which helps with working out ratios of seasoning ingredients to meat ratios.

This calculator is very good, and the recipe prvides excellent results. I always put my pork through the mincer twice, as it gives a better texture.

Another recipe that works well is this:

http://forum.sausagemaking.org/viewt...er=asc&start=0
Polly Perkins Cumberland Style Sausage.

78.4 % - 784g Pork Shoulder
21.6 % - 216g Fat Bellys

Of Meat
10 % - 100g Iced Water
10 % - 100g Breadcrumb
0.8 % - 8g Phosphate
2.9 % - 29g Seasoning

Seasoning
52.6773 % - 15g Salt
5.2581 % - 1.5g Black Pepper
5.2581 % - 1.5g White Pepper
0.7236 % - 0.2g Cayenne
5.9817 % - 1.7g Dextrose
5.3546 % - 1.6g Ground Coriander
5.3546 % - 1.6g Nutmeg
2.7014 % - 0.8g Mace
7.9112 % - 2.3g Sage
4.3898 % - 1.3 Thyme
4.3898 % - 1.3 Parsley

Also, make sure your breadcrumbs have been dried properly- I dry mine out in the oven for half hour or so- then stick them in the blender to make them fine. Breadcrumbs that haven't been dried, tend to give a yeasty taste to the finished sausage

i used a mincer with a funnel gaffered to it [], i held the skin on and didn`t twist off till it was totally tight if that helps?